I'm most definitely the soup queen in my household.....whilst the weather is still cool enough to enjoy a hot soup I'm making the most of it...thought I'd share one of our favourites:
Brilliant Beetroot Borscht
(Or beets to you Americans)
Ingredients:
2oz butter
2 large carrots
3-4 medium beetroot (pre-cooked or not)
4 medium potatoes
1 large apple (whatever is handy)
1 large onion
3-4 cloves of garlic
1.5 litres of broth (veggie or meat)
I heaped tablespoon of plain flour
1 small tin/6fl oz of tomato paste
2-3 tbls balsamic vinegar
2-3 tbls brown sugar
salt and pepper to taste
Sour cream
dill or parsley to garnish (fresh or dried)
Directions:
Chop all the veggies up. Melt butter in large pot and add garlic, onion, carrots and beetroot. Add a bit of salt and pepper and cook for approx 10-12 mins. Get the stock ready if you haven't already done so (I just use a veggie broth paste that I add boiling water to). Mix the flour into the veggies and gradually pour on the stock mixing as you go and add in the tomato paste. Next stick in the potatoes and apple and let the soup simmer for 35-40 mins until all the veg is cooked. Add the vinegar and sugar (taste as this point to check the sweetness versus vinegar ratio). Blend the soup and serve with a dollop of sour cream and some fresh dill or parsley to garnish. Great with some warm fresh bread or rolls.
2oz butter
2 large carrots
3-4 medium beetroot (pre-cooked or not)
4 medium potatoes
1 large apple (whatever is handy)
1 large onion
3-4 cloves of garlic
1.5 litres of broth (veggie or meat)
I heaped tablespoon of plain flour
1 small tin/6fl oz of tomato paste
2-3 tbls balsamic vinegar
2-3 tbls brown sugar
salt and pepper to taste
Sour cream
dill or parsley to garnish (fresh or dried)
Directions:
Chop all the veggies up. Melt butter in large pot and add garlic, onion, carrots and beetroot. Add a bit of salt and pepper and cook for approx 10-12 mins. Get the stock ready if you haven't already done so (I just use a veggie broth paste that I add boiling water to). Mix the flour into the veggies and gradually pour on the stock mixing as you go and add in the tomato paste. Next stick in the potatoes and apple and let the soup simmer for 35-40 mins until all the veg is cooked. Add the vinegar and sugar (taste as this point to check the sweetness versus vinegar ratio). Blend the soup and serve with a dollop of sour cream and some fresh dill or parsley to garnish. Great with some warm fresh bread or rolls.
9 comments:
YUM. Thank you for sharing this! I am a big beet(root) fan, so can't wait to try it out. Did you purposely make one of your sour cream dollops look like a heart? Very cute.
Thanks for the recipe. The color of that soup is stunning. Wow. I've heard somewhere that the intensity of color is directly correlated with how good the vegetable is for you. If that's true, that is one healthy soup! :)
YAY! I just got two treats (yay tax return cash!)--an immersion blender and a cast iron Dutch oven to make no-knead bread! All I needed was a recipe, thanks!
yum. i lvoe borscht, but have never cooked it myself. thank you for sharing the recipe.
looks delicious! thanks for the recipe.
The soup sounds delicious. I love soup too and I LOVE beets so this is a great post. I just purchased one of those big-lid thermoses for taking soup to work... now I have a great recipe to fill it with. Yum.
Such an excellent recipe--thank you! I bough beetroots today with soup in mind...and I'll be making your recipe. You have a wonderful blog and I admire your variety in knitting. Happy weekend! :o)
Such an excellent recipe--thank you! I bought beetroots today with soup in mind...and I'll be making your recipe. You have a wonderful blog and I admire your variety in knitting. Happy weekend! :o)
Oh, this looks lovely - that color! Your picture is beautiful :) A couple years back we got beets in our CSA box for several weeks and I was nervous but determined to figure out how to use them, and now I love them! I'll have to give this a try!
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