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Recipe: Creamy Vegetarian Beet Borscht

Posted Dec 18 2011 1:18pm



I've made a few different borscht recipes before, but this one has been my favourite so far. The great thing about Borscht, is that it is pretty modifiable in terms of what vegetables you use, depending what you have on hand. I was missing the turnip so I added extra potato. You could also add celery, or any other root veggies you have on hand. I'm thinking now it would've been interesting to throw the yam I have in the fridge into the mix. Maybe next time.

As the title suggests, this recipe makes a creamier, thicker soup, which requires a bit of food processing and blending to get the right consistency. With all the processing, blending and transferring of hot liquids going on, and with the deep maroon colour of the soup, my kitchen resembled a murder scene when I was done, but it was worth it. The soup has a pleasant full texture, and a light flavour. I made some cheese biscuits to go with the soup, which make it the perfect meal for a cold winter's day.


Ingredients (makes about 8 servings):

2 tablespoons butter (or olive oil)
1 cup of chopped onion
2 small cloves of garlic, minced
3 - 4 tablespoons of balsamic vinegar
1 1/2 pounds of beets (about 6 medium-sized), peeled and chopped
2 cups tomato, chopped
2 cup of potato, chopped
1 large carrot, chopped
2 bay leaves
juice from one lemon
6 - 7 cups of vegetable stock
Sea salt and black pepper to taste

1/2 - 3/4 cups of sour cream
Fresh dill for garnishing (i didn't have on hand so I used dried)

Prep:

1) In a large soup pot, heat the oil or butter over medium-high heat. Add the onion and garlic and saute until soft - about 5 minutes.

2) Add the vinegar and cook until most of the vinegar evaporates, about 3 minutes. Add the beets, tomato, potato, carrot, bay leaves, stock, salt and pepper, and half of the lemon juice. Bring to a boil, immediately reduce the heat to low, cover and cook, stirring occasionally, until the vegetables are very tender (about 30 - 40 minutes). Add the remaining lemon juice. While the soup is cooking, combine the minced dill and cream in a small bowl; set aside.

3) Once the soup has cooled down a bit, process in batches in a food processor or blender until smooth. Return the soup to the pot and gently heat over low heat.

Serve with a dollop of sour cream and garnish with a bit of minced dill.


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