The colours alone make beets an exceptional food, never mind how delicious they are. Cooked or raw, beets are an excellent source of nutrients, and the greens that grow from the top of the beet bulb provide an earthy addition to salads. I like to make this recipe in the below quantity, freezing half of it for a rainy day. Click here to read more about beets in this month’s Fresh Choice Newsletter.
Borscht
(Serves 8-10)
2 T extra virgin olive oil
1 onion, diced
100 grams of bacon or ham, finely sliced
3 garlic cloves, minced
3 medium beets, peeled and diced
1 ½ c cabbage, roughly chopped
1 large potato, peeled and diced
1/3 c tomato paste
2 T balsamic vinegar
8 c water
1 t salt
3 bay leaves
¼ t chili flakes
fresh ground pepper
½ c fresh dill, chopped + extra for garnish
sour cream for garnish (about 2 cups)
Heat up a large pot over medium temperature. Add oil and then the onions, stirring occasionally until the onions become yellow and translucent. Add the bacon, continuing to cook until the meat is done. Add the cabbage and cook for 3 minutes and then the garlic and stir for one minute. Next add the beets and potato, stirring for one more minute. Now add in the water, tomato paste, vinegar, salt, bay leaves, chili flakes and pepper. Bring all ingredients to a boil, then reduce to a simmer for 30 minutes. Add in the fresh dill and cook for 10 more minutes. Spoon soup into bowls, garnishing with a dollop of sour cream and a sprig of fresh dill.
