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.
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October 05 2010 09:16 pm | soup
Vivian on 05 Oct 2010 at 9:39 pm #
Mmmm, delightful, the best fall has to offer. You just reminded me of the garnet roots (and some choggia and golden) await in my garden. They need to be dug up and glorified.
Jocelyn on 05 Oct 2010 at 9:41 pm #
Nom! I love Borscht and it’s a perfect comfort food (in my mind) Those who love it have a favourite way to make it.
Ruth on 06 Oct 2010 at 9:20 am #
Roasted beets in borscht… sounds yummy!
Krista on 06 Oct 2010 at 10:15 am #
Great photo, Julie. What a gorgeous bowl of soup!
Laurie in Burnaby on 06 Oct 2010 at 1:39 pm #
Excellent presentation, Julie. I love borscht when the weather is cold.
Carol SB on 06 Oct 2010 at 6:55 pm #
You always come up with the best ‘spin’ on an old favorite. Roast the beets: of course! This weekend, farmers’ market here I come.
Plus I just love the word, “Borscht”. Out of context, that would make a pretty good curse. Somebody cuts you off in traffic: “Oh, borscht!” You stub your toe on the doorframe: “Borscht, borscht, borscht!”
Sharon on 06 Oct 2010 at 11:38 pm #
There’s a dark chocolate cake with beets.
Tammy on 06 Oct 2010 at 11:51 pm #
Hi Julie!
Are you going to be at Christmas in November this year? I don’t think you are there the weekend I am going. I always look forward to your session. Hopefully I’ll catch it again next year!
Tammy
JulieVR on 07 Oct 2010 at 7:12 am #
Tammy – sadly no, they’ve decided to switch all the presenters and get all new ones – except for the hosts, Michael Smith and Anna Olson. I’m so bummed to be missing it for the first time in 9 years!! Enjoy!
pips on 07 Oct 2010 at 4:41 pm #
HI Julie,
great blog, check it daily, always makes me smile. So I was wondering… have you been to Boxwood yet and tried the crackers that come with the hummus? I think I moaned out loud as I took a bite and then just kept going. So good. Am hopeful that you might know how to create such a thing… have a similar recipe? They must have quite a lot of fat… quite flakey pastry ish. I decided you would be the best person to ask.
Kim on 07 Oct 2010 at 7:43 pm #
What happened to the roasted red beet hummus recipie?
molly on 07 Oct 2010 at 7:45 pm #
glut rarely gets such a glamorous makeover. leftovers can be sent, post-haste.
Tina on 07 Oct 2010 at 9:40 pm #
Hey Julie, can one freeze roasted beets, still in their foil? That would just be too easy…
JulieVR on 07 Oct 2010 at 9:46 pm #
Hmmmm… I don’t see why not! try it and let us know!