I love buying beets, not because I love beets so much that I can’t wait to eat them, but rather that I can buy them and use them in a recipe when I feel like it…like 2 months later. They have such an amazing shelf life. The farmer I purchase my produce from sells gigantode bags of them for only a few dollars. I got this latest batch back at the beginning of September and I just used up the last of them today! How fantastic is that? So get on the beet band wagon because it’s a great place to be. Seriously.
My favorite beet soup is this one that I posted a while back. This one was THE recipe that convinced my husband that he could EAT beets once and a while. The soup is amazing. Since then it’s pretty much the only one I make. So I decided to stretch out of my comfort zone and try making a borscht recipe.
This borscht recipe is a little different than most for 2 reasons: no potatoes and no tomatoes (it has a nice rhyme to it, don’t you think?). This Polish borscht was so simple. Stewed beets in a flavorful broth with no bells and whistles. I love the simplicity. I also liked this version because there was no meat. Not that I’m vegetarian, but I just didn’t feel like fussing about with browning the meat. Heck, I didn’t even have anything thawed or anything in the fridge, so this also worked with what I had on hand. Even better! But the best part was that I just needed to throw everything in one pot, barely chopped, and boil it. I love when it’s easy!
The only thing I changed about this recipe was the onion, I used 2 leeks instead and added a bit more salt (but it really depends on the type of salt you use, as to the amount you’ll want to add). I’ve also included some measurements where none existed (example, one bunch of….just like a grandmother’s recipe would be). Now is it the best beet soup recipe I’ve ever had? No, the Roasted Beet Soup is, but it’s nice to change it up every once and a while and it’s worth making twice.
Barely adapted from here
- 2 leeks
- 2 carrots
- 2 stalks of celery
- 8 beets (medium sized), organic if you can
- 8 cups of water
- 1 bay leaf
- 2 cups rough chopped parsley or one bunch
- 2 cups rough chopped dill or one bunch
- 2 tsp salt
- lemon juice or vinegar to taste
Clean the leeks, carrots and celery and chop into large chunks. Wash the beets and chop off both the ends. Do not peel. Add everything to a very large pot, except the lemon juice and bring to a boil. Simmer for 1 hour. Scoop out the beets and set aside. Strain out the veggies and reserve the broth only. Chop the beets, either into small bite size pieces or julienne them. Put the beets and broth back in the pot. Heat until nice and hot. Add lemon juice or vinegar to taste and season with salt and pepper.
Dill Yogurt (optional)
Mix 2 Tbsp chopped fresh dill with 4 Tbsp of yogurt (or sour cream)
Here are a few other great beet recipes that may interest you.