This weekend I cooked three things – two of which are favorites of various family members. This recipe is for borscht, which is an Eastern-European cold beet soup. It might not sound great, and if you have ever eaten the Manishewitz kind you may be turned off, but trust me, this version is delicious, nutritious, and really colorful. My Grandpa Julie loves borscht, even the one from the jar, so when I made him this the first time, he, and my Grandma Gloria, loved it. My next post, coming later this week, will be Brock’s favorite turkey parm meatballs. But for today, let’s go for the pink and delicious borscht. Adapted from an LA Times recipe adapted from Warszawa, a Polish restaurant in Santa Monica.
Here’s what you will need:
4-6 red beets (a mixture of medium and large)
2 cups low fat buttermilk (or plain yogurt)
1/2 cup sour cream (low fat is fine)
2 tablespoons sugar
juice from one lemon
a few generous handfuls chopped green onions, cucumber and fresh dill for garnish/mix-in
Here’s what you do:
1. Trim the roots and stems off the beets. Place the beets in a pot with enough water to cover them about 1 inch. Bring to a boil and cook for about 45 minutes until the beets are tender. Remove and allow to cool.
2. Once the beets are cool enough to handle, gently peel off the skin with your hands (it will come off easily). Grate the beets into a large bowl. Mix in the buttermilk, sour cream, sugar and lemon juice. Add salt and pepper to taste.
3. The soup is done! Now just chop up the cucumber, dill and green onions. For serving, place a good scoop of the cucumber/dill/green onion mixture on top and stir in for flavor. You can also chop up a hard boiled egg and mix in. (And Grandpa Julie likes to add some extra sour cream for good measure.)