Beets - those beautiful deep fushia red vegetables full of potassium, manganese, iodine, folate and more. Beets are available year round but the best time to buy them is July to October when they are their tenderest. The leaves are even more healthy than the root bulb! Check out 100 beet recipes at the Food Network
I found a great Borscht recipe in the Sunday paper's Parade section. It is definitely something we would not usually eat in this household but I am always trying something new so why not? I made it last Sunday and it was amazing! The gorgeous red color and the richness of the broth were spectacular. My husband sat down to eat and took one look at his bowl and said 'yuk!' I was heartbroken. I was so excited with this recipe and he loves everything, so I was shocked. After one bowl he said he didn't like it, get me a tissue somebody! BUT he got a second bowl...then he took leftovers to work for his meal and came home and said 'that stuff is pretty good!' Yea! I get to make it again! This recipe makes a huge pot full so if you aren't feeding a crowd you might want to half it. Not sure how it would freeze. All my neighbors ate Borscht this week :) Here's the recipe, hope you enjoy it as much as I did!
3 tbsp olive oil
2 lbs. beef stew meat, cut in 3/4 inch cubes
4 bay leaves
2 Qt. beef stock
2 large onions, chopped
2 carrots, chopped
2 stalks celery, diced
4 cloves garlic, minced
8 medium size fresh beets, boiled, (20min till tender) skinned, and shredded
2 cups shredded cabbage
1 small can tomato paste
juice of 1 or 2 lemons
1 handful fresh dill, minced
1 handful fresh parsley, minced
salt and pepper
sour cream (optional)
1. In a large pot, heat the oil on high for 30 sec. Add the beef and bay leaves. Saute until golden brown. Pour in the stock and reduce the heat.
2. Add the onions, carrots, celery and garlic. Simmer on low for 2 hrs. (I left it on for 4) or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half hour of cooking.
3. Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper. Garnish with a dollop of sour cream, if desired. Enjoy!
Maybe a few perogies would go good with this too :)
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