Beet Soup or Borscht Lite

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.

Ingredients

  • 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)

Directions

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.

 

2 thoughts on “Beet Soup or Borscht Lite”

  1. Beet soup has deep roots in Eastern Europe where beets were able to grow in very cold climes and lousy soil. Some make it deep and rich with a meaty broth and eat it hot, some blend it to a velvety puree and eat it chilled with a dollop of sour cream or yogurt. I love your combo with feta and will try it as soon as those lovely magenta bulbs appear at my farmers’ market!

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