Yes, I know it’s spring, but I also know that it’s still raining here! A lot actually! All this weather reminded me of earlier this year, when we had snow, ice, rain and of course, the flu! We had been stuck on our hill for almost a week because the roads don’t really get cleared here during snow storms. Pantry supplies tied us over during those days, plus a few golden and red beets I had in the fridge.
The beets got roasted one afternoon and turned into the most delicious Borscht I’ve ever had. A recipe on Food 52 caught my attention, which I adapted to what ingredients I had at home. Our neighbors Dan and Misty bravely ventured out into the messy snowy world and picked up some potatoes for us at the store. I think my potato cravings started right around that time.
So here’s my version of Naked Beet’s Borscht. She didn’t roast her beets (I like the sweetness the roasting adds) and I left out the dill because I am not a dill fan! I also liked using a few golden beets in addition because I believe they lighten the earthy beet taste.
Give it a try! It’s so yummy!
- 12 cups of water or vegetable broth
- a little oil
- 1 large onion, peeled and chopped finely
- 2 bay leaves
- 6 medium beets, roasted, peeled and half of them cut into smallish cubes (I used golden and red beets)
- 2 to 3 yellow or red potatoes, washed and cut into small cubes
- 2 to 3 thinly sliced carrots
- 1 to 2 thinly sliced celery stalks
- thinly sliced green onions
- 1 large lemon, juiced
- sea salt and freshly ground pepper
- 12 whole juniper berries (bulk section of spices at your grocery store)
- regular sour cream or non-dairy sour cream for serving
- side order of your favorite mashed potatoes
In a large pot, bring the water or broth, 1 tablespoon of oil, the chopped onions, bay leaves and juniper berries to a simmer over medium-high heat.
Add the potatoes and carrots. Continue to cook this slowly.
Next add the cubed roasted beets, half the lemon juice and the celery.
While the soup is cooking along, grate the whole beets coarsely and add them to the Borscht next.
Simmer another 15 minutes or so, until all the veggies are tender.
Add some salt, freshly ground black pepper and some more lemon juice.
Simmer a few more minutes until the flavors had a chance to meld.
Serve Borscht piping hot or chilled in individual bowls with a dollop of sour cream and some green onions on the top.