I actually made this soup on Monday, as suggested by my friend Liz and just put it away for lunches through the week. On Wednesday night I ended up eating alone (and didn’t want a repeat of “mmmmm muffins”) so I heated some soup up for my dinner. I skipped the suggested hard-boiled egg accompaniment and just went for a couple sliced, steamed potatoes, some sour cream and extra chopped dill. Before I made beet borscht I hadn’t heard much about it, except and occasional “I hate borscht” type comment. So I was slightly trepidatious. On Wednesday night it turns out that I was eating alone so I prettied the soup up for myself. I skipped the suggested hard-boiled egg accompaniment and just went for a couple sliced, steamed potatoes, some sour cream and extra chopped dill. It tasted like beets with dill. I liked the contrast of the sour cream with the dill and I think it might be excellent as a cold soup on a hot summer day but overall I was neither awed nor disgusted.
It wasn’t hard to make since I had roasted the beets on Sunday night, but when I made the soup the beets never got to the point of “melting away” so I attacked it with my immersion blender and created a fairly smooth soup.
Roasted Beet Borscht from How to Cook Everything Vegetarian by Mark Bittman
- 2 T oil
- salt & pepper
- 1 large white onion, diced
- 2 1/2 to 3 lbs beets, roasted (about 2 bunches)
- 5-6 cups water
- 1 bunch fresh dill
- fresh squeezed lemon juice
- 4 hard boiled eggs, peeled and quartered (optional)
- 4 medium red or white new/waxy potatoes, boiled until tender, kept hot for garnish (optional)
- Sour cream for garnish
In a soup pot (I used a 4 quart pot instead of my slightly bigger soup pot) heat the oil and saute the onions for about 3 minutes on medium-high heat, then turn the heat lower and cook them another 10-15 minutes until golden. While you are doing this peel and dice the beets. Once the onions are very soft add the beets and cover with water (I used 5 1/2 cups) and add the dill stems (tie with kitchen twine for easy removal). Raise the heat to bring the soup to a boil and then let it simmer for about 10 minutes. Supposedly the beets will start to melt away. At this point you remove the dill stems and add a bunch of chopped dill leaves to the soup. This is when I grabbed the immersion blender and blended until it was smooth. Taste and adjust the salt and pepper and add a bit of lemon juice (it really does help). Serve it with the garnishes you desire.