BORSCHT (BEET SOUP)

 As a fundraiser, Jack Holland Elementary School sells boxes of locally grown vegetables.  Every year I purchase a box which contains a 5 lb. bag of potatoes, 5 lb. bag of carrots, 5 lb. bag of beets, and a (probably a 5 lb. ) cabbage (it is huge).  I live alone.  So, I am cooking and filling my freezer for easy meals later.  Here is one thing I am doing with my beets.

This recipe comes from Natashaskitchen.com.  Here is a link: 

Borscht Recipe

I have adjusted it slightly to suit my needs so here it is.  If you go onto her website she has a video of making this soup along with "beet tips".  Beets stain stain stain.  Be CAREFUL.

This recipe makes 10 servings

Ingredients

For Borscht:

• 3 medium beets, peeled and grated (I used 1 GIANT and 2 medium large beets)
• 4 Tbsp olive oil, divided
• 8 cups chicken broth , + 2 cups water
• 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
• 2 carrots, peeled and thinly sliced

For Zazharka (Mirepoix):

((  
• 2 celery ribs, trimmed and finely chopped
• 1 small red bell pepper, finely chopped, optional
• 1 medium onion, finely chopped  
• (I added about 3 cups finely shredded cabbage)
• 4 Tbsp ketchup or 3 Tbsp tomato sauce

Additional Flavorings:

• 1 can white cannelini beans with their juice (none in my shop so used navy beans instead)
• 2 bay leaves
• 2-3 Tbsp white vinegar, or to taste
• 1 tsp sea salt, or to tas
• 1/4 tsp black pepper, freshly ground
• 1 large garlic clove, pressed
• 3 Tbsp chopped dill (no fresh dill in my shop so used about 2-1/2 TBSP of dried dill)

Instructions

1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).  Having all ingredients prepped makes it so much easier when cooking.  As I mentioned, beets stain, so use a vegetable peeler to remove skin then shred or chop in a food processor if you have one.  I also placed a paper town under the cutting board so the peels would fall on that rather than the counter.  

                               

   
   

   
   

2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. 

   
   

   

   
   

3. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Here is where I added my cabbage and sautéed it with the reset of these veggies. Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

   
   

          

   

   
   

5. When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

   
   

   To serve add a dollop of Sour Cream (or I used Plain Yogurt).  

   
   

   

   Mmmmmmm....