my first beet soup....mmmmmm

[joneschick]

I'm not going to call it borscht because that's apparently like calling it soup soup. I never measure anything but I will try to convey the basics.

8 beets, about tennis ball size, maybe a little smaller
8 onions, butter & olive oil
garlic paste
Better Than Bouillion chicken
lots of black pepper
some Bragg's cider vinegar (several glugs?)
water
cook & peel the beets. saute the onions & garlic in the butter & oil. chop & dump the beets into the onions, add everything else. cook it all together for awhile, until everything is cooked & softened. Apply immersion blender. Serve with dollops of sour cream. Eat a hard cooked egg with salt & pepper in the other hand.

The color is absolutely gorgeous and it tastes wonderful too!

:hi:

[yellerpup]

1. Love beets, especially in soup.

Yours sounds wonderful! :hi:

[Monique1]

3. I love Borscht

Now I want to make some but no beets:(

[yellerpup]

6. I had a Polish borscht while visiting with a friend

Her housekeeper is Polish (and a miracle worker on many levels) and the borscht she made was a miracle blend of earthy and elegant. Now, go get more beets! :-)

[cbayer]

2. Sounds great. I love borscht - especially cold with a big dollop of sour cream.

Enjoy!

:toast:

[Monique1]

4. Borscht is great with

polish sausage added to it.

[flamin lib]

5. If you bake, follow the recipe . . .

If you cook, follow your heart.

[Retrograde]

7. And if you use golden beets

your kitchen won't be pink for several days afterwards! I make a vegetarian barszcz (that's the Polish version) every so often, usually with the yellow beets.

Julie Sahni's firat book on Indian cooking has a recipe for sauteed beets with Indian spices smothered in beet greens - the tops can be used whereever a recipe calls for chard, since botanically they're the same thing.