Beti's Borscht

This has been one of the good seasons for gardening as there has been ample rain!  With the additional produce comes opportunities to try new recipes.  We like beets.  They keep a long time in the refrigerator uncooked.  We like them cooked then chopped and put on cookie sheets to freeze and then store in quart bags.  We can then have beets available year-round to add to dishes and salads or just heat and eat as a side.  It is mid-July and I have all I need for the year in the freezer and we've had plenty to eat in our favorite dishes and salads.  So now it is time to try making something different…soup!

I looked at many recipes; most of which seemed heavy and more like a winter soup.  I wanted something light for summer so I looked at some ingredients that I found would combine well with beets and have no fat.  I added a small fresh cucumber and butter sandwich which really satisfied.  Some recipes suggested that borscht can be eaten cold too.  I just might try that tomorrow!

Ingredients for Beti's Borsch

4 medium beets

Coarse salt & freshly ground pepper

1 cup chopped fresh mushrooms

½ cup hot water

4 cups vegetable stock

1/3 cup chopped celery leaves

4 tablespoons chopped fresh cilantro, set 2 tablespoons aside

1 clove garlic, chopped finely

1 teaspoon sugar

1 lemon, freshly squeezed

½ cup plain no-fat Greek yogurt

1 tablespoon all-purpose flour

Directions:

1.    Preheat oven to 400 degrees.  Place cleaned beets in foil lined roaster.  Sprinkle with salt and pepper.  Hint:  Good time to add any extra beets to roast and save for other recipes that call for cooked beets.  Cover with lid or foil.  Roast for about 1 hour or until fork tender.  Let stand until cool enough to handle.  Peel and coarsely grate; set aside.

2.    Soak mushrooms in hot water for 30 minutes.

3.    In medium stockpot, combine stock, beets, mushrooms with liquid, celery leaves, 2 tablespoons cilantro, garlic, sugar, a large pinch of salt, and a large pinch of pepper.  Bring to boil then reduce to simmer and cook for 20 minutes.

4.    Put about 1 cup at a time into blender to puree removing to another saucepan or heat resistant bowl after each.  Mixture is hot so remove cap of blender and use paper towel to cover with hand when blending.  After all is pureed, put back into first stockpot and back on stove to simmer.

5.    In a small bowl, combine yogurt and flour stirring until blended with no lumps.  Whisk in about ½ cup of the pureed mixture.  Add into main stockpot cooking until slightly thickened, about 2 minutes.

6.    Serve with pinch of cilantro on top.  Optional:  Use fresh chopped dill instead of cilantro on top.