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Just Beet It!

Just Beet It!

Christopher Logan’s Rustic Borscht Soup

The incredible edible beet! Deep ruby red in color and intoxicatingly delish. My rustic borscht soup will soon become a family staple for fall. Hailing from the Ukraine, this simple and extremely healthy soup is jam packed full of vitamins B & C and rich in antioxidants. Served hot or cold, it’s an extremely versatile and hearty soup which can be prepared the day before. I love serving it with a loaf of toasty French bread and paired with a glass or two of Kim Crawford Sauvignon Blanc! Now let’s jump to the recipe.

Beet Preparation:

Before we go any further, I insist you use rubber gloves while preparing the beets. Beets will stain your hands and white cutting boards like no tomorrow.  Please don’t skip this crucial step!  Peel the skin of the beets with a vegetable peeler. Next grate the beets into a bowl. Once this step is complete I encourage you and cut the rest of the vegetables at this point. It will make preparing this soup easy breezy. 

Ingredients:

  • 3 Medium beets peeled and grated. 
  • 3 stalks of the beets diced including the leaves
  • Half head of green cabbage shredded.
  • 1 medium sized onion. Yellow or white onions are preferred. 
  • 3 carrots peeled and sliced thin
  • 2 turnips peeled and sliced thin
  • 1 can of cannellini beans, throughly rinsed.
  • 4 Tbsp. olive oil.
  • 4 cups of reduced sodium chicken broth, it can be replaced with beef stock or vegetable stock.
  • 6 cups of water.
  • 2 bay leaves.
  • 1 tsp sea salt or to taste.
  • 1 large garlic clove pressed
  • 3 Tbsp. chopped dill.
  • 1/4 tsp fresh ground black pepper
  • 2-3 Tbsp white vinegar or to taste.
  • 1 dollop of sour cream per bowl.

Directions:

1. Peel, grate, and/or  slice all vegetables.

2. Heat a large soup pot over medium/high heat and add 2 Tbsp of olive oil.

3. Add 4 cups of broth and 6 cups of water to the pot.

4. Using a  large frying pan lightly sautée the onions, cabbage, carrots, and turnips. Using olive oil and  salt/pepper until tender.

5. Add the beets, stalks, garlic, bay leaves, sautéed vegetables, dill, and cannellini beans to the pot.

6. Simmer for 40 minutes. Add vinegar to taste towards the end of your cooking time. 

This soup truly taste even better the next day! So I’d resist the urge to serve it immediately. Letting it rest over night really gives the soup the opportunity to showcase all it’s wonders.  When it’s ready to be served a dollop of sour cream garnished with fresh dill truly make this a spectacular meal for the soul! Enjoy! 

Photo by @cloganstudios

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