My life isn’t an episode of Iron Chef by any stretch of the imagination, but lately there has definitely been a featured “challenge ingredient”: beet root. Thanks to some buy-one-pack-get-one-free specials on locally-grown organic beets, I’ve been stocking up and trying different beet root recipes.
First it was beet pizza. Then a beet and goat cheese salad. Now comes borscht, the classic Russian peasant soup that is served either hot or cold and is garnished with sour cream.
I don’t recall ever having had borscht. My friend Ken, whose parents are from Russia, hates it, but maybe if he tried this recipe he might change his mind.
I started out by sauteeing some aromatics – carrots and onions in this case, although a bit of celery would have been nice, too – with some thyme. I had already roasted the beets with just a little olive oil and a splash of orange juice until tender and let them cool.
Once softened and slightly caramelized, I pureed the beets and aromatics in a blender with some chicken stock. Stock, while relatively simple to make, is time consuming. I just buy my stock from the khao man gai (chicken over rice) vendor up on Sukhumvit Road. He probably loads it up with MSG so I dilute it in a 1:1 ratio with water. Even if it doesn’t have MSG in it, it is pretty richly flavored and I don’t want my borscht’s beet base overwhelmed.
After blending, which results in a beautiful color, I return the mixture to the pot, adjust with more stock and water to get the right consistency. Best to aim for just a little watery as it will thicken on the stove. A touch of honey and a bit of red wine vinegar adds a nice sweet and tangy flavor, which keeps the borscht from tasting heavy.
The garnish was interesting: in addition to the normal sour cream dollop, the recipe suggested grated Granny Smith apple. So I mixed the two. This was really nice as the apple adds a bit of texture to the soup.
We also enjoyed a nice pork loin and cheese panini on homemade bread, which is becoming a regular midweek dinner feature. This was a really satisfying dinner, easy to make and healthy, too.
Stay tuned for another beet recipe tomorrow!
christao408 
yum!
I’ve had Borscht before, and I quite liked it. I think getting some of the aromatics will help the tast quite a bit.
I am more excited about the panini than the soup
Lovely colours!
Looks yummy! Just a thought, do you and Tawn ever make Thai food at home?
This is faboulous! It looks easy enough to make. Thanks for the tip!
@free2chuze – @ZSA_MD – @yang1815 – Very easy to make. Recipe is at http://www.foodnetwork.com/recipes/tyler-florence/roasted-beet-borscht-recipe/index.html@oldpartner – We don’t make Thai food at home regularly for two reasons: the first is that there is so much inexpensive, very good Thai food available nearby. The second reason is that many of the dishes involve frying up a big batch of chili paste, dried shrimp paste, fish sauce or other strong-smelling ingredients that would permanently impregnate the house with the odor.@brooklyn2028 – As soon as I saw the color, I wanted to make a carrot soup to go with it.@Wangium – I guess we know where you fall in the “soup or sandwich” debate?
wow carrot soup… *drooling*
you won Iron Man Thailand, hands down!
I kind of like playing iron chef with an ingredient. I like being creative 🙂
Tawn is so lucky to have a live-in Iron Chef!! Bon Appetit!
This is the first time that Borscht has ever even seemed FAINTLY interesting!!! My first thought has always been…”cold beet soup….no thanks”. All of the extras look like they would give it a little “zing”!!! I agree with you about wonderful Thai food being available at such a reasonable price out in the Sois of Bangkok…it makes my mouth water..just thinking about it!!! Luckily, my husband has developed some fantastic Thai recipes over the years…we are regularly treated to Fried Rice, Beef and Oyster Sauce,Egg Rolls,the only thing he won’t make for me is Sweet and Sour…since he doesn’t like it. (OH…i just had a thought…I bet you could come up with the Thai Fried Rice spice packets that we have lost our source for here in the states!!! Hmmmmm )Ruth Ann
@Redlegsix – “Thai Fried Rice spice packets”? Tell me more about those and I’ll see if I can source some for you. I’ll be back in KC in late July so would be happy to bring a supply to you. Also, there’s a Thai grocer in the SE corner of SM Parkway and Quivera Road.I just asked Tawn about these and he thinks these packets are just dried soy sauce and MSG. Tell me more about them and I’ll look for them.
@stevew918 – No Iron Man… that involves running! LOL@TheCheshireGrins – It does stretch you as a cook, doesn’t it?@curry69curry – Look who’s talking. You seem to have a pretty good cook in W!@lcfu – Sounds good, doesn’t it?
Very interesting… I’m not big on beets but will try some later this summer from the farmer’s market.