Long before I launched my beet jag, the concept of borscht intrigued me. Beet soup. Right up there with cabbage soup in its appeal. The ultimate in old-country fare, with five consonants all in a row to reinforce its Eastern European roots. But the deeper I dove into the beet thing, the clearer it became that this was a stone that I was going to have to overturn before all was said and done. If I can make a beet muffin, I can certainly make a beet soup. Trouble is, most borscht recipes seemed to call for beef stock, sour cream and dill which were neither on my list nor sounded like a tasty combination. So tonight, with four small beets left, and a determination to start focusing on another vegetable, I decided to go out with a bang and whip up a pot of borscht. Actually not borscht. Just beet soup. My idea basically was to combine everything that I like roasted with beets, (along with some celery which is always good in soup) add some vegetable stock and herbs, blend, call it a soup and hope for the best. And it was, truly, the best.
- 3 Tbsp. olive oil
- 1 medium onion
- 4 carrots chopped
- 4 stalks of celery
- 4 medium beets
- 1 Tbsp. freshly grated ginger
- 1/3 cup fresh parsley
- 1/4 cup fresh oregano or 2 tsp. dried
- 1 tsp. kosher salt
- 1 tsp. pepper
- 3 cups vegetable stock
- Juice from 1/2 lemon
- Crumbled feta cheese for a garnish (optional)
Rough chop, onion, carrots, celery and beets. Heat 3 Tbsp. olive oil in a heavy soup pan and add vegetables. Cover and cook on medium-high heat for 25 minutes, stirring frequently to ensure vegetables don’t burn.
When vegetables are soft, add 1 Tbsp of grated ginger, along with parsley, oregano, salt and pepper.
Remove from heat and add vegetable stock to cool vegetables prior to blending. Using an immersion blender or a regular blender, puree soup.
Add lemon and reheat for 15 minutes. Top with feta cheese.