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Friday, August 8, 2014
I love the earthy taste of beets, and this recipe for borscht is one more reason to cook and freeze them in large quantities when they’re available (see recipe here). The recipe takes a while to make, though some of that is waiting time, but is quite simple.
2 cups beef stock
2 cups diced cooked beets
sour cream to taste
black pepper to taste
Combine stock and beets in a saucepan and bring to a boil over medium heat, stirring occasionally. Reduce to a simmer and cook for 30 minutes, continuing to stir. Remove from heat and let cool. Once cooled, blend the beets and stock to desired consistency (anywhere from slightly chunky to pureed). An immersion blender works well for this, but you might want to cover your clothes with an apron first as beet juice tends to stain—speaking from experience here.
Reheat to serve, adding a dollop of sour cream to each bowl. Sprinkle with pepper. The soup is also good cold. I’m thinking a slice of lime floating on top would look sensational.