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....

   
   
   

Spiced Pickled Beets

 

For the twin's school fundraiser, I received more beets than I knew what to do with.  My friend suggested pickling some.  She got the recipe from her 82 year old neighbour.   So we got together and did just that. 

Prep Work:

1.  Beets 

 Either cover beets in water and boil or roast in oven till tender but firm.  Cool.  Peel.   Dice.

Roasting Beets:

1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. This is a flexible cooking temperature; if you're using the oven for cooking something else, beets can be cooked at that temperature. Beets will cook more slowly at lower temperature and more quickly at higher temperatures. At higher temperatures, check more frequently for scorching (see Step 3).

2. Prepare the beets. If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually.

3. Roast the beets. Place the wrapped beets on a rimmed baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets.

4. Peel the beets. Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.

   Boiling Beets:

   1. Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding - this step in not necessary and some say it helps and others say not so much. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets.

   2.  Jars

   
   

   

• Preheat the oven to 325 to 356°F. 
• Wash the jars and lids in hot soapy water and rinse but don't dry them.
• Place the jars onto a baking tray and into the oven for at least 10 minutes.
• Soak the lids in boiling water for a few minutes.

• We left the jars in the oven and took out when we were ready to fill.  We filled 4 at a time.

Now that the prep work is done you are ready to prepare the ingredients and fill those jars.

Ingredients:

12 Cups cooked chopped Beets
2   Cups Cider Vinegar
2   Cups Sugar
2   Cups Water

1    TBSP Salt

In a Cheesecloth (or tea ball) combine

1   Tsp Ground Allspice

1   TBSP Whole Cloves

1   TBSP Pickling Spice

1. Set cubed beets aside.
2. Boil remaining ingredients (including spices) for 5 minutes.  Remove spices.  Keep brine hot until needed.
3. Remove sterilized jars from oven (BE CAREFUL ... THEY ARE HOT!).
4. Fill jars almost to top with cubed beets.
5. Pour brine into jar to cover beets.
6. With tongs, lift lids from boiling water and place on top of jar.
7. Place lid ring on jar (with tongs) and tighten (using a cloth ... they are hot too).
8. No need for a hot water bath.  This according to Joyce (82 years old) & Helen (89 years old).  You will hear the lids "pop" seal in about an hour.  

                                            YIELDS 6 PINTS

Pictured above:  some of my 1/2 pint jars.