Tuesday, September 7, 2010

Beets to Borscht

Harvest time, a fabulous farmer’s market, it’s Soup! This past Saturday, I decided that I would see if I could pick up everything I needed fresh from the market. Indeed there were many options I could have gone with, yet the abundance of Beets, the deep reds, the striped and the goldens. South Paw Farm, Freedom Farm, and Fishbowl Farm, a little bit from each to spread the cash flow and we have; ta- da~ Momma Ro's Golden Beet Borscht. Time to start putting some root veggies back into the swing of things.

Momma Ro's Golden Beet Soup
Feeds 4- 6 for dinner 5-8 if you’re calling it a starter

1 large yellow onion or a leek ~ chopped
2 stalks celery ~chopped
1 –2 cloves garlic ~ minced
3 carrots ~ I cut them on the diagonal
A healthy splash of oil for the sauté pot

5 large Golden beets, peeled and chopped
2 med potatoes ~ chopped
I recently used fingerlings (object everything from the Farmer’s Market)
2 Honey Crisp or Paula Reds ~ chopped peeling is a mater of preference

8 cups veggie/chicken stock or water
You can make a quick veggie stock by taking 4 cups and tossing in all the peelings from the items above – bring to a boil let simmer while you, do the rest of the steps.

Salt and Coarse Cracked Pepper to taste
¼ teaspoon red pepper flakes optional

1 ½ cup green cabbage

Topping goodies 1 cup sour cream
¾ cup chives or grated raw red beet

Saute the first 5 items till the onions are clear (tip – hot pan cold oil – food won’t stick)
Add in you beets, potatoes and apples, stir together, add a pinch of salt and one of pepper.
Add the stock to the pot, heat, cover, simmer until beets and potatoes are tender. Add the cabbage just before about 2 minutes before you turn off the heat to serve. I sometimes take about 2 cups of soup and CAREFULLY pour into the ‘quezy’ then add it back into the soup.

May be served hot or cold, top with a dab of sour cream, sprinkle on chives or grated beet

Enjoy this classic! You can also use red beets makes a different soup all together. Serve with a green salad and rye bread. YUM

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