Tuesday, January 8, 2013

Another "Borscht" Recipe

I'm not sure I know what authentic borscht tastes like- I've only had the kind my mom makes (from a recipe she found somewhere) and the kind I make (made up new each time, often based on what ingredients I have at the time).

But this is tasty and the beet is the predominant flavor, so I figure it is close enough to the real thing to call it borscht, for lack of a better title.

The other borscht recipe I have posted here is a little different and the directions are for making it in the CrockPot.  This time, I did it on the stove, but this recipe could be made in the CrockPot as well.

What you need:

2 teaspoons olive oil
large pinch of salt
1 medium onion, chopped into rough pieces
1/2 of a head of garlic, peeled and chopped
3 stalks of celery, sliced
1 small leek, sliced
4 beets (mine were about 2.5 inches in diameter, scrubbed and cut into 1/2 inch pieces
6 cups beef broth
1-2 teaspoons Worcestershire sauce
1 tablespoon Tahini (optional, but I think it really enhanced the flavor)
1 tablespoon apple cider vinegar

Heat olive oil in a large pot over medium-high heat.  Add onions, garlic, and celery, along with the pinch of salt.  Saute until slightly softened.  Add the leek and beets and continue sauteing until the leeks are also softened and everything is starting to brown a bit.  Add the broth and Worcestershire sauce.  Cover and bring to a boil.  Reduce heat to medium-low and simmer for 20-30 minutes, or until beets are cooked, but not mushy.  Turn off heat, add the Tahini and apple cider vinegar, and blend with an immersion blender. If you want, you can only blend it halfway, so that there are a few chunks left.

Drizzle with Tahini for garnish, if you want.  Enjoy!

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