A Pinch of Page

I had a some leftover beets from my roasted beet and arugula salad, and thought it finally the right opportunity to make a bit of borscht.  Borscht is technically any soup with a beetroot base but there are many different regional variations, mostly from eastern European countries.  I chose to make an American version of borscht, which uses roasted beets and can be served either hot or cold. 

American Borscht

I strongly suggest using fresh, roasted beets for this soup.  They are easy to cook and make a world of difference when it comes to borscht.  Please refer to my previous post for instructions on roasting beets.  The ingredients below yield 4 cups of borscht but can easily be multiplied or divided.   

• 3 beets, roasted and peeled
• 2 tablespoons extra virgin olive oil
• 1/4 cup finely chopped carrots
• 6 tablespoons finely chopped onions
• 2 fresh garlic cloves, finely minced OR 1 teaspoon jarred, minced garlic
• 6 sprigs fresh thyme
• 1/2 cup plus 1 1/2 cups low sodium chicken broth, divided
• 4 teaspoons red wine vinegar
• 1/2 teaspoon sea salt (if using regular sodium broth, perhaps less salt is needed)
• Freshly ground black pepper to taste
• 4 dollops sour cream (or creme fraiche)
• Fresh or dried dill for garnish
• Grated granny smith apple for garnish

In a small skillet or saucepan, cook the carrots, onions, garlic, and thyme with the olive oil over medium heat until they begin to soften.  Stir often to prevent any burning.  Add 1/2 cup chicken broth, red wine vinegar, and roasted beets (cut into large chunks) and let cook until the vegetables are completely soft.  Remove the thyme sprigs at this point and discard.

Pour everything into a blender and add the 1 1/2 cups chicken broth.  Blend until smooth.  Add the salt and pepper and blend again to mix, adding more seasoning if necessary.  Serve immediately for hot borscht, or chill for cold soup.  Top each serving with a dollop of sour cream, a bit of grated apple, and a sprinkle of dill.

I ate this chilled for a refreshing, early evening appetizer.  It would work really well at a cocktail party served in shot glasses, or as as appetizer served in martini glasses.  The crimson color is absolutely brilliant and the garnishes play off the sweet and savory aspects of the soup nicely.  If you’ve never thought to make or try borscht before, I highly reccomend it – it’s a unique soup that is a real treat for any beet lover.  Enjoy…