Monday, January 21, 2013


OMG I found it!!!

A few years ago, I started making Borscht – a wonderful Ukrainian beet soup (which delighted the children by turning “everything” purple – hint hint.) About 4 or 5 years ago, though, I found the very best recipe EVER!! It was amazing and super yummy!! Went together great! And I’ve adored it ever since. Last year, though…I lost my recipe. :( I looked high and low with zero luck.  Through some miracle of miracles, I found it on an old USB stick that had been hiding in my desk at work!! YAY CLUTTER!!!  So – in order to avoid the same mishap – I’ll post my recipe here for anyone who would like to give it a whirl!!

I would also like to extend my most profound apologies to the web site that gave me this recipe…if I could find you – I’d totally give credit where it is due (and if I could find you…I never would have lost my favorite recipe.) If I ever do find you – I shall totally link you here (pinky swear!)

Borscht (Funky Beet Soup, and you can dance to it)

Two bunches of beets, about eight beets, 1.5 lbs or so

2 tablespoons butter

1 onion, finely chopped

1 large or 2 small table white potatoes (waxy), peeled and cut into small dice

1 large or 2 small carrots, peeled and cut into small dice

1 litre chicken stock (or you really want to stick to the meatless thing, vegetable stock)

14 oz can tomatoes, chopped, or just used a 14 oz can diced tomatoes

4 bay leaves

good pinch each of salt and fresh-cracked black pepper

1 tablespoon red wine vinegar

1 tablespoon white sugar

1 tablespoon chopped fresh dill, plus more to serve in each bowl

sour cream, a dollop for each bowl

Preheat the oven to 400 F. Cut the greens off the beet, leaving just a tiny stub of the greens, and cut off the pointy root end, near the bulb of each beet. Rinse them under cold water to wash off any dirt, dry them with paper towel, then place them on a large piece of aluminum foil. Fold over the foil and pinch and roll the edges all the way around to seal it well. Place on a baking sheet and in the oven and roast for one hour.

During this time, you can start the rest of the soup. Heat a soup pot over medium heat for a couple of minutes and add the butter. Add the onion and saute for two or three minutes to soften (keep and eye on them - you don't want them to take on too much colour. Reduce heat if that happens). Add the carrot and potato and then then chicken stock or vegetable stock, tomatoes, bay leaves, salt, pepper, red wine vinegar and sugar. Bring to a boil and let simmer.

Remove the beets from the oven and use a knife to open up the foil. Let them cool for 15 minutes or so, so you can handle them. Cut the rest of the greens and the root end off each beet. Use your fingers to squeeze off all of the skin from each beat. Slice the beets into small dice, about the same size you used for the carrots and potatoes, and add them to the pot. Continue to simmer the soup for at least another hour to tenderize everything and really blend the flavours (at this point, the soup can be cooled and stored if necessary). Add a tablespoon of fresh dill 15 minutes before serving. Remove and discard the bay leaves. Ladle hot soup into bowls, add a dollop of sour cream and a sprinkling of fresh dill.

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