The voles have been decimating the beets this season. Sometimes they are considerate enough to only chomp through half of the root. I have been salvaging all of the chewed beets I could for a while now, dreaming of borsch. The dip in temperature tonight was just the push I needed to finally break out the stockpot. Didn’t disappoint! Thanks to Olga, of Fablunch, for the inspiration! Quick and simple buttermilk biscuits, a staple of our diets back at Jubilee, were perfect to round out the meal.
I didn’t actually measure much of anything when I made this soup. I tried to approximate the amounts I used as best I could below, but don’t be afraid to adjust the amounts or seasonings in the recipe. Vegetable stock, bay leaves, or other herbs and spices would be great in this, if you have them available. This makes a lot of soup… looking forward to enjoying the leftovers for a few more days!
Chopped onion and garlic
6-8 small beets, peeled and grated
2 carrots, peeled and grated
1 tomato, diced
2 tablespoons lemon juice or vinegar
2 tablespoons water
1 small cabbage, grated
10-12 cups water
1 tablespoon caraway seed
Salt and pepper to taste
Lemon juice or vinegar to taste
Yogurt or sour cream (optional)
Fresh parsley (optional)
In the bottom of a stockpot, saute onion and garlic in oil until soft and fragrant. Set aside. In the bottom of the same pot, braise beets, carrot, and tomato in lemon juice and 2 tablespoons of water for 20 minutes. Meanwhile, bring the remaining water to a boil in a kettle. Add to the vegetables and season with salt, pepper, and caraway seeds. Return to a boil and stir in the cabbage and onions. Let simmer 10 more minutes, adjust seasoning to taste (a little extra lemon juice did the trick for me), and serve topped with a dollop of yogurt or sour cream and parsley. Yum!
4 cups flour, half or completely whole wheat
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1/2 cup melted butter or oil
2 cups buttermilk, or equivalent
Preheat oven to 400ºF and grease baking sheets. Combine dry ingredients in a large bowl. Stir in oil, then mix in milk gradually. Pull out large handfuls and drop onto sheet. Bake 15 to 20 minutes.