Saturday, 8 September 2012

Borscht (beet) soup

Beets are cheap and plentiful this time of the year. This recipe also freezes well, so make an extra pot and freeze it meal-sized portions for your family later this winter.

Ingredients:

  • 454 g package pork sausage or ground pork (optional)
  • 2 litres / 8 cups  beef or vegetable stock (or water)
  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded – about 1-1/2 cups
  • 3 medium potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped – about 1 cup
  • 156 ml (5.5 oz) can tomato paste
  • 3/4 cup water
  • 1/2 medium head cabbage, cored and shredded – about 2 cups
  • 796 (28 oz) can diced tomatoes
  • 3 cloves garlic, minced
  • 1 Tablespoon vinegar
  • 1 teaspoon horseradish (optional)
  • 1 teaspoon dried dill weed (optional)
  • salt and pepper to taste
  • 1 teaspoon white sugar, or to taste
  • 1/2 cup sour cream, for topping (optional)
  • 1 tablespoon chopped fresh parsley for garnish (optional)

Directions:
  1. If using it, crumble the sausage or ground pork into a skillet over medium-high heat. Cook and stir until no longer pink. Add chopped onions and garlic and sauté briefly. Remove from the heat and set aside.
  2. If not using pork, heat a small amount of oil in a skillet and sauté the onions, then garlic until the onion is soft.
  3. In a large soup pot, bring stock or water to a boil. Add the beets, and cook for 10 minutes.  Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
  4. Add vinegar, dill weed and/or horseradish to the pot if you are using these ingredients.
  5. Stir in tomato paste and additional water (if needed) until well blended. You may chose to puree half of the pot in a blender or use a stick (immersion) blender to puree the soup right in the cooking pot. It should not be completely smooth – leave some chunkiness to it. Add the cooked pork to the pot and stir well. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar if necessary.
  6. Ladle into serving bowls, and garnish with sour cream and fresh parsley (optional).  



 


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