Beet Soup ( Borsht )
Cook Time 8 hours / Prep Time 1 hour
Borsht is a healthy delicious soup full of nutrition. It is a excellent way to use up those extra beets in your root cellar. This is a homemade recipe that I created on my own it is simple to make and has a robust flavour.
Recipe
This recipe will yield approximately six to eight bowels of soup. First collect and wash 4 - 5 lbs of beets, 1 lb of purple onion, 1/4 lb carrots, 1/8 lb of garlic and 6 stalks of celery. Herbs and seasoning include 6 bay leaves, 10 sage leaves for garnish, 10 chickweed or parsley sprigs, 30 ml of pink Himalayan salt, and 30 ml fresh cracked black pepper. Thick sour cream or plain Krema.
Step 1
Blanch and remove the skins on the beets.
Step 2
Cut up all vegetables including 2/3 of the beets and add to large pot fill with spring water until vegetables are well covered. Let cook for 5 to 6 hours on medium heat, this may take longer depending how much water you added, be sure all vegetables can be blended.
Step 3
Blend cooked vegetables until smooth then add back to pot.
Step 4
Add seasoning to the pot let cook for another 2 hours until flavours come together.
Step 5
With the leftover beets shave into thin slices and add them to pot then remove from heat.
Step 6
Garnish with fresh purple onion slices, sage, and chickweed or parsley. Add more seasoning to flavour if needed.
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