Trader Joe’s sells a package of delicious cooked beets. We normally like to serve them in a salad of arugula with goat cheese and toasted pine nuts. Yesterday though I wanted to try making Borscht. Some recipes call for adding meat (usually beef) or sausage, but I thought I would try keeping it simple and leave out the meat. I also knew Laura would probably not like it because it contains vinegar so I bought her a can of beef and vegetable soup and she was happy with that.
I think it turned out quite well. Next time I think I will buzz it with the immersion blender to make the soup creamier. Here is the recipe. Only 270 calories per serving before you add the sour cream.
2 tablespoons extra virgin olive oil
1/2 red pepper, finely chopped
1 stalk celery, finely chopped
1 carrot, grated
1/2 medium onion, finely chopped
2 tablespoons ketchup
2 cups chicken broth
1 cup water
1 Yukon Gold potato, peeled and grated, keep in cold water until ready for use
1 package beets, From Trader Joes
1 bay leaf
1 tablespoon dried dill or 2 tablespoons chopped fresh
2 tablespoons white wine vinegar, or to taste
kosher salt and freshly ground black pepper, to taste
1. In a Dutch oven over medium high heat, add olive oil, red pepper, celery, carrot and onion. Saute stirring occasionally until softened and lightly golden, about 7 – 8 minutes. Add ketchup and fry for 30 seconds.
2. Add chicken broth and water and bring to a boil.
3. Add potatoes, bay leaf, salt, pepper and dill. Cook for 10 minutes until potatoes are soft.
4. Add beets and cook for a few minutes. Add vinegar to taste. Adjust seasoning.
5. Serve with sour cream.