Golden Beet Borscht
3 large golden beets, peeled and diced
4–6 cloves garlic, whole
1/2 red onion, chopped
good handful new potatoes, diced
1 apple, cored and diced
1 parsnip, peeled and chopped
healthy drizzle of olive oil
Coarse salt and pepper
• Preheat the oven to 375°.
• Throw all the veggies on a foil-lined baking sheet. Drizzle with olive oil and salt & pepper and toss.
• Throw in the oven for about 45 minutes, or until cooked through.
• Once cooked, throw in a food processor with about 2 tbsp vegetable broth and puree.
6 small golden beets, peeled and grated
2 handfuls new potatoes, bite-sized pieces
1/2 small red cabbage, chopped
3–4 c vegetable stock
dash of sriracha
dash of worcestershire
coarse salt & pepper
1 tsp allspice
• Throw all your ingredients, including roasted veggie puree, into a big soup pot. Add enough vegetable stock to just cover everything.
• Cook over medium heat about 30–40 minutes or until potatoes are cooked through.
fresh dill, chopped
• Serve topped with sour cream and dill. Done!
So this really isn’t much different from this recipe, just different beets and a few veggie swaps. The golden beets and the added apple made it a much sweeter soup. I had all these dreams of a beautiful golden orange soup, but the red cabbage turned the colour … maybe try savoy if you want to keep the colour a little more pure.
And just to moan and cry at my own failures, I made the world’s shittiest (read: inedible) biscuits to accompany the soup. Note to self: measure your baking soda and cream of tartar. Don’t just eyeball it because you are too bloody lazy to wash your measuring spoons. So gross.
Made on Monday, September 20, 2011.
Enjoyed by Katie & Kallen at half-assed games night.
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