Back to the Roots: Beets

If I have to rank my favorite root vegetables, the list would definitely start with beets. From a reach dark ruby color to a delicate taste I love it all in the beets. 

My culinary experience with it is wide: beet juice, pickled beets, raw beets salad, baked beets salad, stews, and the king of all -  the borscht. 
This summer version of the borscht is great either cold or warm.


When I was babysitting last week, I made borscht from the ingredients that were available in the kitchen. Actually, all you need for summer borscht are beets.  

The Borscht

Ingredients:

• 5-7 medium beets, baked, then peeled and shredded
• 1 medium size onion, chopped
• 2 Russet potatoes (or any other), peeled and cubed
• 1/4 cabbage head, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon sugar
• 2-3 liters water or stock
• Salt and pepper to taste

1. In a large bowl combine shredded beets, apple cider and the sugar. Mix and set aside.
2. Start in a large pot you will be cooking borscht with heating the olive oil, then add onions and saute it until golden brown.
3. Add beets and stir it 2-3 minutes.
4. Add water or stock of your choice (I prefer to use water for this summer version), bring it to a boil. Less water will make the borscht thick, so you choose how much water to add.
5. Add potatoes and cabbage, reduce heat to a medium and simmer until potatoes are done (about 15-20 minutes).
6. Season to taste with salt and pepper.
7. Enjoy it warm, with a dollop of sour cream on top, or cold (my personal favorite to eat it cold next day when all the flavor  blends).

He loves the smell of the borscht too... 

See you,
Marina