beet borscht

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This recipe is never the same, but the base is always relatively constant.

The basics: Beets, Potatoes & Onions

Beets - A dozen beets (varying size, varying colour). Line the bottom of your pot with ice. Grate the beets and throw on the ice. Fill pot with just enough cold water to cover beets. Toss in 2tbspm of kosher salt. Bring to boil.

Beet Stems - if you’ve bought the full beet (stem & leaf attached), then cut up the step and throw them in with the beets. Chop up the leaves and reserve to add once all of the root veges are cooked.

Potatoes & Onion - Finely cut up 3 large potatoes (with skin on) and one spanish onion. Add to pot.

At some point you will need more water.  I measure 1 tbsp of a vegan Nutrimaxbeef soup base into two cups of boiling water. Stir and pour into soup. If you prefer to add a beef bone in with the beets at the very start, this is an option.  The bone stays in until the soup is ready.

The variations: Kale, celery root, fennel, zucchini, green cabbage, carrot, spaghetti squash, sauerkraut – pretty much any other vege you want to toss in.

The finishings: green peas, crushed garlic and fresh dill. Just before serving, add as much of these two gems that you want!

Victoria Podollan1 Comment