|Borscht with Springtime Goodies|
Recipe Adapted from The Art of Polish Cooking
Until last August, I was afraid of beet soups, and had never eaten them. Early childhood memories of watching my grandmother from Poland make dark, foreboding soups (that I never tasted) made me cautious. Because my cooking goals for both 2011 and 2012 included exploring my Polish family cooking roots, learning to make beet soup was inevitable. Especially since we get loads of beets in our CSA share.
|Spring Borscht Produce|
serves 6 - 8
1 lb. young beets
2 cup water
1 tsp. white vinegar
4 cups chicken broth
2 tbsp. flour
¼ cup cold water
1 tbsp. fresh lemon juice
1 tsp. sugar
¼ tsp. or more salt
1 tbsp. butter
2 tbsp. dill leaves
2 tbsp. chopped green parsley
2 tbsp. chopped green onion
½ cup sour cream
2-3 hard cooked eggs
extra dill, parsley, green onion for garnish
fresh-ground salt and pepper
Scrub, peel, or scrape beets. Dice into ½ - ¾ inch pieces. Chop beet greens and stems into similar size pieces.
Boil beets and greens in water and vinegar for 20 minutes. Stir occasionally, and watch the water level. When done, much of the liquid will be evaporated.
While beets and vinegar are cooking, prepare the last-minute additions: squeeze and measure the lemon juice, measure out sugar, salt, butter, and sour cream. Chop and measure the herbs, and chop the hard cooked eggs.
Add broth. Bring to boil and simmer 5 minutes.
While soup is simmering, whisk flour with ¼ cup cold water in a medium bowl or large measuring cup, blending thoroughly to form smooth paste. Then, when soup has simmered, gradually whisk about ¼ cup the hot soup broth into the flour mixture. Stir broth-flour mixture into soup.
Simmer a few (3-6) minutes until slightly thickened, stirring frequently. Taste to be sure “floury” taste has dissipated. Remove from heat.
Stir in lemon juice, butter, sugar, and salt. Then stir in dill, parsley, and green onions. Next, stir in sour cream until uniformly distributed. Finally, stir in chopped eggs.
Ladle into bowls and garnish with extra dill, green onion, and/or parsley. Serve with fresh-ground sea salt and pepper, which in small quantities bring out the soup’s flavor.