Roasted Beet Borscht
It couldn’t be helped – I had to make borscht. The kids were not at all impressed. But I was.
Cabbage and beets are threatening to overtake the kitchen. Last week I trimmed and tossed about a dozen beets into the oven to roast, thinking I might lengthen their lifespan while giving myself a jump start on actually doing something with them. When the heads of cabbage on my countertop could no longer be ignored, it seemed to me a big pot of borscht might be a good idea, and might also make a dent in the surplus of onions, leeks, carrots and celery. I Just Did It.
As with any soup, quantities are rough – do what you want. It turned out more delicious than I expected – I envisioned not much more than a bowlful of vitamins, filling the void and perhaps improving my eyesight but not satisfying my need for comfort food. It was even better today after coming home from 9 hours of volunteering in a cavernous fluorescent-lit casino with bowls of gummy worms, chips and pop in the volunteer room for sustenance.
Savoy cabbage, by the way, is that darker green wrinkly stuff. You can start with roasted beets or raw – to roast them, trim their tops and wrap in foil; bake for about an hour, or until tender. (You can store them in the fridge, still in the foil, until you need them.) Once cool enough to handle, peel the skin off with your fingers. If you want to start with raw beets, simply peel and grate them.
Roasted Beet Borscht
canola or olive oil, for cooking
2 onions, chopped
3-4 garlic cloves, crushed
2 celery stalks, chopped (use the leaves, too)
1 carrot, chopped
1 leek, chopped
1/2 head savoy cabbage, shredded
1 L beef or chicken stock
3-4 beets, roasted and peeled
1-2 Tbsp. red wine or balsamic vinegar, or to taste (optional)
Salt and pepper to tasteSour cream, for serving
In a large pot, heat a drizzle of oil over medium-high heat. Saute the onions for about 5 minutes, until soft. Add the garlic, celery, carrot, leek and cabbage and cook for about 10 minutes, until everything is soft and starting to turn golden.
Add the stock and 2-4 cups of water. Grate the beets using the coarse side of a box grater and add that too. Bring to a simmer and cook for about 20 minutes, until all the vegetables are tender and the broth has thickened slightly. Add the vinegar and salt and pepper to taste and serve hot, with a big dollop of sour cream on top. Serves 6.
One Year Ago: Turkey Chili with Butternut Squash & Apples
October 05 2010 | soup | 14 Comments »
