Vegetarian Beet Borscht from Merryl Weber

Vegetarian Beet Borscht

From Merryl Weber

This recipe is an adaptation of my Russian grandmother’s recipe, which was made with beef short ribs.  If you want to keep it for later, use the simplest version of it blended and pour into mason jars while it is still hot.  Top it off to be sure there is no air in it and close tightly.  A couple of weeks later it still tastes like new when you open it up.  I play this recipe by adding in not only beet greens but also kale or whatever happens to be growing in my garden at the moment.  You can turn it into a more traditional borscht by adding in cabbage.  And if you don’t want the beet greens right away you can wash them well, chiffonade leaves only, then put them in a freezer container for later use.

1 bunch of organically grown red beets, save tops

28-ounce can of organic tomatoes                          

1 medium to large yellow onions, diced          

2-3 lemons, juiced

Sugar or honey to taste

Salt to taste, a little pepper to taste

·         Clean beets well and cook whole or peel if cutting them.  If you leave it whole take a sharp paring knife to pit the place where the stem was attached.  Cut in halves or quarters if very large.

·         Heat approximately 1½ quarts of water with salt.  Add diced onions.  Boil for 5 minutes.  Add beets and a little lemon juice.  Bring to a boil and then turn down to a simmer until beets are tender.  Remove to cool and peel if whole. 

·         Blend tomatoes and add to the soup.  Bring to a boil again then turn down to a simmer.  Add salt and pepper to taste at this point.  Cook 10 more minutes.

·         To finish add in more lemon juice and sugar/honey to your taste.  I like it more on the sour side.

·         For a smooth soup blend it.  For a deep red soup blend it with one beet.  For a clear soup blend it and then strain it through a sieve. 

·         Serve hot or cold with sour cream or crème fraiche.  You may add the beets back in whole or grated before serving. 

·         For a hearty winter soup add in as much as you like of the thinly sliced beet greens at the end till cooked to your taste.  Dice in a steamed white potato.

·         Enjoy