Beet Soup "Red Borstch"

Beet Soup "Red Borstch"

The infamous beet is a prehistoric vegetable with multiple health benefits.  Notably, beets naturally detoxify kidneys from all the toxins we are exposed to, their rich pigment carry an abundance of anti-oxidants.  They are associated with lowering blood pressure, improving stamina, anti-cancer fighting properties, and high in fiber.  Bring on the beet!  These days we all need a boost.  Other than the obvious nutritional value of this soup, it is absolutely delicious and I must admit, my favorite soup of all.  It does take a little extra time to prepare, however; make a big pot and it's worth it and your body will love you for it.  If you want to cut the time, you may use a store bought low-sodium vegetable or chicken broth.

In order to accomplish a great vegetable broth you simply need a variety of fresh veggies and herbs, it will definitely stand up chicken broth.  Begin by chopping your vegetables roughly in one inch pieces.  You only need to rinse the vegetables, don't worry about the peels (more flavor), everything will be strained later. Segment the garlic cloves and smash them.  Set a large pot on high, and add 2 tbsp of olive oil.  Once oil is heated, add vegetables and garlic, reduce to medium-high heat.  Stir (sweat) vegetables for 3-4 min.  Add fresh herbs, dry spices, and fill the pot until 3/4 full. Allow broth to boil for 45 min,, set aside to cool, and drain the broth.  You may always use this broth in other recipes and it freezes beautifully.

For the beet soup, slice carrots approximately 1/8 of an inch.  Peel and grate the beets or cut into match sticks.  Since this soup revolves around beets, be sure to pick beets that are fresh and still have roughage (stems and leaves) to ensure optimal flavor, you will not use them in this soup but they are great lightly sauteed. Slice garlic finely and pick thyme leaves from stem.  Set all the ingredients aside.  Bring the vegetable broth to a simmer on medium heat, and add veggies, garlic, and reserve one beet for later.  Add the dry spices and allow to simmer for 10 min.  Add vinegar and lemon juice and allow to simmer for another 10 min. In the meantime, heat a small pan over medium-high heat, add olive oil, and add the reserved grated or chopped beet.  Season well and cook beets while stirring occasionally for 4-5 minutes.  Once broth has simmered for 20 min. (total), add the fried beet mixture to the soup.  Add chopped dill.  Turn down the heat to low-medium.  Once you add the grated beets, which add color and a new dimension, do not bring the soup to a boil.  Allow the rest of the ingredients to melt for another 10 minutes and enjoy.

This Eastern European soup is traditionally served with pieces of steamed potatoes and hard boiled egg. These sides are then added to the soup which gives it body and transforms the dish into a complete meal. Garnish the soup with fresh dill.  For non-vegetarians, you may also add pieces of sliced cooked/grilled sausage but works with shredded chicken as well.  Bonne appetit!

Vegetable Broth

- 2 tbsp of  olive oil

- carrots (3 large or 6 small)

- celery stalks (4)

- large onion

- 1/2 bunch of fresh parsley

- 1 bundle of fresh thyme

- 1 tbsp of whole peppercorns

- 4 bay leafs 

- 6 gloves of garlic

- 1 tsp of salt

- 1/2 tsp of coriander seeds

- 1/2 tsp of celery seeds

- clove peppercorns (6)

(any other left over veggies you may have in the fridge)

Borstch

- beets (3 large, or 6 small)

- carrots (2 large, 4 small)

- onion

- 4 garlic cloves

- 1/2 cup of vinegar

- 1/2 lemon (juice)

- 1 tsbp olive oil

- 1 small bundle of fresh thyme or tsp of dried

- 1 tbsp fresh dill (optional)

- salt, lots of black pepper

Garnish

- hard boiled eggs

- boiled/steamed potatoes

- fresh dill