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Year of the Soup: Week 7

My kitchen looked like a murder scene.  Beet juice staining the cutting board, leaking down the cabinets, spattering everywhere.  My hands coated in pink stains.  This soup easily wins the award for messiest soup made thusfar (and that’s coming from someone who exploded black beans all over the kitchen earlier this week.)  Borscht was high on my list of exciting soups to make simply because it just sounds cool.  And because I love beets.  And I’d love to say that this messy soup was completely worth it….but I’m not convinced just yet.

Right now it tastes to me like a beet version of watery tomato soup.  Most of the flavors are simply overpowered by beet.  The recipe claims that the flavors are better the second day, so we’ll see how I like it tomorrow.  If you make this (or have made Borscht in the past) and have suggestions, please share.  My soup needs some help :)

Borscht

Ingredients
  • 1 onion, chopped
  • 3 cups peeled and chopped beets
  • 2 celery stalks, chopped
  • 1/2 red bell pepper, chopped
  • 1 1/2 cups chopped mushrooms
  • 1 large cooking apple, chopped
  • 2 tablespoons butter
  • 2 tablespoons sunflower oil (I used olive)
  • 2 quarts vegetable stock
  • 1 teaspoon cumin seeds
  • a pinch of dried thyme
  • 1 large bay leaf
  • fresh lemon juice
  • salt and freshly ground pepper to taste
Directions
  1. Place the chopped vegetables and apple in a large saucepan with the butter, oil and 3 tablespoons of stock.  Cover and cook slowly for about 15 minutes, stirring occasionally.
  2. Stir in the cumin seeds and cook for 1 minute.  Add the remaining stock, thyme, bay leaf, lemon juice, and seasoning to taste.
  3. Bring the soup to a boil.  Cover the pan and turn down the heat to a slow simmer.  Cook for 30 minutes.
  4. Strain the vegetables and reserve the liquid.  Process vegetables in a food processor or blender until they are smooth and creamy.  Return the vegetables to the rinsed pan.  Add the reserved stock and reheat.  Add seasoning if desired.
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