A funny name for a tasty food
- My daughter and I were talking about food names this morning and she decided that Borscht was a funny name for something to eat.
- I love beets. I eat them pickled. I eat them with a bit of honey. I've eaten them in salad. Still, somehow, I had never eaten borscht.
- Borscht is a Russian or Slavic. It was made from the root vegetables that had been sitting around all winter. A great way to wake up the tastebuds in the spring.
- Long story short, I had just gotten a bag of beets from my friend GK (we share beets...she likes the greens and I like the roots) so I whipped up a pot of this soup with a funny name.
- And it was surprisingly good. Give it a try.
- This soup is just as good cold as hot, so you can enjoy it as much on a muggy summer day as on a frigid winter's eve.
- Borscht
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cups of vegetable broth
- 1 medium potato, peeled and diced
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 1/2 cups of steamed beets, cut into cubes
- 2 teaspoons of red-wine vinegar
- 1/4 cup of sour cream (reduced fat is just fine)
- 1 tablespoon of prepared horseradish
- 1 tablespoon of chopped parsley
- •Heat the oil in a large saucepan over medium heat.
- •Add the onion and cook, stirring, until it starts to brown.
- •Add the broth, the potato, the salt and pepper and bring it all to a boil.
- •Reduce the heat to a simmer, cover and cook until the potato is just tender.
- •Add the beets and the vinegar and bring the whole thing to a boil again. Cover and continue cooking until the broth is deep red and the potato is very soft - maybe 3 minutes or
- •Mix the sour cream and the horseradish in a small bowl.
Vegetarian.
