Borscht- Beet Soup

Borscht- Beet Soup

Borscht- Beet Soup

Ingredients

  • 10 medium red beets, scrubbed.
  • 2 large carrots, peeled and cut into 1 inch pieces
  • 2 celery ribs, cut into 1/2 inch pieces
  • 1 large onion, cut into 1/2 pieces
  • 2 smashed garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 4 quarts water
  • 3-4 level tablespoons Better Than Bouillon (Beef or Vegetable Flavor)

Instructions

  1. Boil beets, covered in water, in an 8 quart pot, until tender, 45-50 minutes.
  2. Transfer beets, with a slotted spoon, into a bowl and let cool.
  3. Add Better Than Bouillon, carrots, celery, garlic, onion and black peppercorns to liquid.
  4. When beets are cool enough to handle, slip the skins off and discard the skins.
  5. Cut beets into quarters and put back in the pot.
  6. Simmer for about 90 minutes or until stock in reduced by 1/3.
  7. Pour the liquid and vegetables through a strainer, into another 3 quart saucepan.
  8. Discard vegetables or if you are Audrey, feed them to your dogs. They love them!
  9. You should end up with 6 cups of soup.
  10. Taste and add more salt or Better Than Bouillon to taste.
  11. If you do not have 6 cups, add a little water until you do.
http://pondermountain.com/2013/03/10/borscht-beet-soup/

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