PAM'S GOLDEN BEET BORSCHT
We have lots of beets in the garden right now, in three varieties, Tall Top, Cylindra and Golden. I decided to try my hand at a golden beet borscht, so here it is. Golden Glory!!
Provided by Pam Ellingson
Categories Vegetable Soup
Time 1h45m
Number Of Ingredients 18
Steps:
- 1. Prepare beets by washing and then cutting off leaves about 2 inches above the beet, also leaving the root intact. Place in large saucepan with enough water to cover and bring to a boil. Turn down heat to just boiling and cook until beets can be easily pierced with a knife (start with about 35 to 40 minutes) Drain and rinse with cold water to cool. Slip off the skins, leaf stems and root and discard. Cut into 3/4 inch chunks and set aside in a bowl for use later. Reserve a few small cubes per bowl separately for garnish if desired. (This step can be done ahead or while you are making the soup. It is at your convenience. Just store the cooked beets covered in the fridge if doing this the day before)
- 2. While beets are cooking, in another large saucepan or small Dutch oven, melt butter and saute onion, celery, carrot, cabbage (and shredded potato if using)until softened and translucent. Add turmeric and/or saffron and stir in well. Add stock and soup (or fresh tomatoes) Stir in potato flakes now (if using instant flakes). Add bouquet garni and bring to a boil, turn down heat to medium or medium low and simmer stock, veggies and seasoning for 30 minutes. Add Beets and continue to simmer for another 15 minutes.
- 3. Remove soup from stoveand remove the bouquet garni and discard. Process soup until smooth. ( You have several choices for method: blender, food processor, immersion stick blender or food mill) Take care with the hot soup to assure you do not get burned by steam or splashing soup. Each method will give you a slightly different texture. I used a food mill to remove all lumps. Add sweetener (if desired), vinegar and hot sauce (optional) Stir well and adjust seasoning to your tastes. If the soup is too thick, thin with a little more stock. If too thin, stir a few more tablespoons of potato flakes into a half cup of warm water and add to soup to thicken.
- 4. Serve with a dollop of sour cream and some chopped fresh dill weed, or swirl in some sweet cream and sprinkle with chopped dill or parsley and a few reserved beet cubes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mesh Moh
[email protected]This borscht was a disappointment.
dro tube
[email protected]I found this borscht to be bland and lacking in flavor.
Makhan Debnath
[email protected]This borscht was a bit too sweet for my taste.
Aktarul Islam
[email protected]I'll definitely be making this again.
Jehanzaib Ali
[email protected]Delicious!
Lilian zuberi
[email protected]This borscht is a keeper! It's easy to make and always a hit with my family and friends.
lovely yt
[email protected]I love this borscht! It's so flavorful and comforting. I always make a big batch and freeze it for later.
Jennifer atkinson
[email protected]This was my first time making borscht and it turned out great! The instructions were easy to follow and the soup was delicious. I will definitely be making this again.
Sn Sojib
[email protected]This borscht was easy to make and very flavorful. I used red beets instead of golden beets, and it still turned out great. I will definitely be making this again!
James Wherry
[email protected]I made this borscht for a dinner party and it was a hit! Everyone loved the unique flavor and beautiful presentation. I will definitely be making this again for special occasions.
MD rafi Shikdaer
[email protected]This borscht was absolutely delicious! The beets gave it a beautiful golden color and a slightly sweet flavor. The cabbage and carrots added a nice crunch, and the dill and sour cream gave it a tangy finish. I will definitely be making this again!