If I have to rank my favorite root vegetables, the list would definitely start with beets. From a reach dark ruby color to a delicate taste I love it all in the beets.
My culinary experience with it is wide: beet juice, pickled beets, raw beets salad, baked beets salad, stews, and the king of all - the borscht.
This summer version of the borscht is great either cold or warm.
When I was babysitting last week, I made borscht from the ingredients that were available in the kitchen. Actually, all you need for summer borscht are beets.
- 5-7 medium beets, baked, then peeled and shredded
- 1 medium size onion, chopped
- 2 Russet potatoes (or any other), peeled and cubed
- 1/4 cabbage head, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon sugar
- 2-3 liters water or stock
- Salt and pepper to taste
1. In a large bowl combine shredded beets, apple cider and the sugar. Mix and set aside.
2. Start in a large pot you will be cooking borscht with heating the olive oil, then add onions and saute it until golden brown.
3. Add beets and stir it 2-3 minutes.
4. Add water or stock of your choice (I prefer to use water for this summer version), bring it to a boil. Less water will make the borscht thick, so you choose how much water to add.
5. Add potatoes and cabbage, reduce heat to a medium and simmer until potatoes are done (about 15-20 minutes).
6. Season to taste with salt and pepper.
7. Enjoy it warm, with a dollop of sour cream on top, or cold (my personal favorite to eat it cold next day when all the flavor blends).
|He loves the smell of the borscht too...|