I love the taste of beets, but I hate how they stain your hands (and everything else) when you peel them. Maybe that is why they are mostly sold already cooked in England. One way to avoid this is roast them and then the skins slip off easily, but it also really enhances the flavour. I bought some beautiful looking beets the other day and wanted to make a big pot of borscht, to take for lunches at work. More a beet stew than a soup really as I cut the beets in to large chunks.
This made enough for 4 lunches for one or one lunch for 4
Wrap the beets in aluminium foil and bake in the oven for about 45 minutes, until the beets are cooked through. Let them cool a little, then peel by pulling the skins off using the tin foil and/or paper towel, so that your hands do not get all stained. Then cube, I made mine chunky, but you could cut them in to smaller chunks if you want the soup to be more soupy.
Saute the onion in the olive oil in a large pot until the onion is transparent then add the beets, stock, potatoes and the dill.
Simmer for about 15 minutes and then add the cabbage.
Simmer for a further 15 minutes and your borscht is ready. I enjoyed this sitting on my deck in the sun on Sunday lunch time and then took it for lunch at work for 3 days. This is a really simple soup, but the rich earthiness of the beets really say fall to me, and now that the weather has broken it is a rich warming lunch to ward off the wind and rain.
- 3 large beets
- 1 onion chopped
- 1 tablespoon of olive oil
- 2 small potatoes
- 4 cups of beef broth
- 2 tablespoons of dried dill ( or a sprig of fresh)
- 1/2 white cabbage shredded
- Yogurt or sour cream to serve
Wrap the beets in aluminium foil and bake in the oven for about 45 minutes, until the beets are cooked through. Let them cool a little, then peel by pulling the skins off using the tin foil and/or paper towel, so that your hands do not get all stained. Then cube, I made mine chunky, but you could cut them in to smaller chunks if you want the soup to be more soupy.
Saute the onion in the olive oil in a large pot until the onion is transparent then add the beets, stock, potatoes and the dill.
Simmer for about 15 minutes and then add the cabbage.
Simmer for a further 15 minutes and your borscht is ready. I enjoyed this sitting on my deck in the sun on Sunday lunch time and then took it for lunch at work for 3 days. This is a really simple soup, but the rich earthiness of the beets really say fall to me, and now that the weather has broken it is a rich warming lunch to ward off the wind and rain.
Gillian thanks so much for this
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