Homemade Beet Soup
 |
| Beet soup with sour cream |
This is a quick version:
- 3 raw beets, peeled and chopped
- 1 900 mL carton Beef Broth (or homemade lamb, beef or vegetable stock)
- Dollop of sour cream or Greek yogurt
- Salt to taste
- Heat broth and peeled, chopped beets to boiling in a large pot on the stove.
- Reduce heat and simmer till beets are soft.
Variations: I like plain beet soup. Add peeled sliced onion, diced carrots, and cabbage for a more substantial borscht. Some people like to add a little tomato paste but if you are using homemade lamb broth, don't do this or you will change the flavour.
Cooking Fresh Beets
If fresh, beet leaves can be cooked like spinach. When you cut the leaves from beet roots you want to cook later, leave an inch of the stem on the root and don't cut off the tail root.
Fresh garden beet roots should be scrubbed clean, but don't try to peel them.
Boil until tender. Young whole beets take about 20 minutes, larger old beets can take a long time.
When tender, drain off the hot water, then put the hot beets in a bowl of cold water and quickly skin them while they're still warm.
Put the cooked beets whole in a bowl or chop them and drizzle with hot melted butter and sprinkle with salt and pepper.
Grate older cooked beets and eat them with sour cream.
