I think I’m going to start posting the soup recipes, as I’m making them every day now, and they’re taking up a lot of my d.i.y. project time. So far, we’ve had some really good ones! Today’s soup: beet borscht.
3 red beets
4 slices bacon (optional)
1 onion, chopped
1 Tbsp. garlic, minced
1 tsp. celery seeds
1 Tbsp. dried dill
3 Tbsp. balsamic vinegar
1-2 tsp. salt
black pepper to taste
2 carrots, chopped
2 stalks celery, chopped
1 head red cabbage, sliced in thin ribbons
2 small potatoes, cubed
2 quarts beef (or vegetable) broth
1 cup sour cream
1. Pre-heat the oven to 420º. Wrap each beet in tinfoil and place in the oven until tender, about 1 hour.
2. Meanwhile, in a soup pot, cook the bacon until it renders fat. Remove bacon and place on a paper towel to drain, leaving bacon fat warming in pot. (If you are not using bacon, use olive oil or butter)
3. Add onion to soup pot and cook until soft. Add garlic and sautee 2 minutes more.
4. Add the celery seeds, dill, salt and pepper to taste. Add the balsamic vinegar and sautee 2 minutes.
5.Add the carrots, celery, potatoes and cabbage and cook for 5 minutes.
6. Pour in 2 quarts of beef broth or vegetable broth (you can also just use water). Heat to boiling, turn down heat to a strong simmer and partially cover pot.
7. When beets are ready, peel under cold water and dice. Add to pot.
8. Cook all together for 1 hour.
9. Puree in a food processor, adding the sour cream.