Someone’s Mum’s Borscht

It’s been ages since I posted a “Someone’s Mum” recipe, those recipes from my many binders that I have no idea where they originated from and yet they remain stalwart favorites. I must confess that I absolutely love beets (or ‘beetroot’ as they are better known in the UK); I’ve always liked them, even when the only way that I knew was pickling. (Oh, the innocence – but to be fair, I was only six at the time coaxing those slippery purple orbs out of the jar).

Since then I have roasted them (thank you Ina Garten for this foolproof recipe that is well worth the faff); served them plain, as a tasty Old Person’s Side Dish – boiled, salt and pepper, lots of butter, and placed on its own saucer so your entire meal doesn’t look tie-dyed; added to sheet pan veggies for impressive colour and vim; and finally, I often slide a few into some salad greens with pecans for a clean healthy taste that I always enjoy; I have also educated myself about heritage beets and striped candy-cane varieties but aside from the bright golden ones, I am unable to discern any massive differences in beety taste.

I had never considered freezing beets until this year (partially motivated by the astronomical off-season expense of just three beets) when I discovered a post at the highly entertaining and practical website from the lovely and witty Kevin Lee Jacobs 

It’s as simple as can be and the end result is truly perfect – I cannot wait to take these out in deepest winter to make the soup below, which is a firm family fav of Frasier and Niles and goes down smartish-like with some Pierogis from the Polish deli and a beer. (Or, just a wodge of bread when you have come in on a damp November night too tired to cook). And, it freezes brilliantly as well. Enjoy!

2 cups grated potato *

1 1/2 cups thinly sliced beets* (*Suggested amounts only, use your own judgment for next batch)

4 cups water or chicken stock

2 generous Tbs. butter

1 1/2 cups finely chopped onions

1 tsp salt or to taste

Black pepper to taste

1-2 stalks celery, thinly sliced

1 medium carrot, thinly sliced

3-4 cups shredded cabbage

1 tsp dill, more for garnish

1 scant tsp. caraway seeds (I’m never sure if I like these or not, but if you do put them in!)

2 Tbs. cider or balsamic vinegar, I have used either with success

2 Tbs. brown sugar or honey

1 cup tomato pureé

Sour cream for topping (a must, obviously!)

1. Place potatoes, beets and water in large saucepan and cook covered over a medium heat till tender usually about half an hour. Save the cooking water!
2. In the meantime, melt the butter in a dutch oven kind of pan and add onions, caraway seeds, salt and cook away for about 10 minutes till onions are translucent.
3. Add celery, carrots and cabbage plus 2 cups of the cooking water from beets and potatoes. Cover and cook another 10 minutes or until everything is very tender.
4. Add all remaining ingredients and any additional cooking water if needed. Simmer another 15-20 minutes and then pass an immersion blender stick around till desired consistency is achieved. (I am not a fan of chunky soups but you must do what you think is best).
5. Serve piping hot with a dollop of sour cream, minced dill and pepper.

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