Best Pams Golden Beet Borscht Recipes

ROASTED BEET BORSCHT BORSCH

Steps:

• Heat oven to 400 degrees.
• Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil.
• Bake until the beets are tender, about 1 hour.
• Set aside.
• When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
• In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil.
• Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes.
• Add the chicken stock and simmer until the vegetables are tender, about 20 minutes.
• Remove the thyme sprigs.
• Put the chopped beets into a blender and add the cooked vegetables and most of the stock.
• Blend until smooth, add more stock if the puree is too thick.
• Add the vinegar and honey; season with salt and pepper.
• Blend again to incorporate flavors.
• Borscht can be served hot or cold.
• To make the garnish, grate the apple on the large holes of a box grater and mix in the dill.
• Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

PAM'S GOLDEN BEET BORSCHT

Steps:

• 1. Prepare beets by washing and then cutting off leaves about 2 inches above the beet, also leaving the root intact. Place in large saucepan with enough water to cover and bring to a boil. Turn down heat to just boiling and cook until beets can be easily pierced with a knife (start with about 35 to 40 minutes) Drain and rinse with cold water to cool. Slip off the skins, leaf stems and root and discard. Cut into 3/4 inch chunks and set aside in a bowl for use later. Reserve a few small cubes per bowl separately for garnish if desired. (This step can be done ahead or while you are making the soup. It is at your convenience. Just store the cooked beets covered in the fridge if doing this the day before)
• 2. While beets are cooking, in another large saucepan or small Dutch oven, melt butter and saute onion, celery, carrot, cabbage (and shredded potato if using)until softened and translucent. Add turmeric and/or saffron and stir in well. Add stock and soup (or fresh tomatoes) Stir in potato flakes now (if using instant flakes). Add bouquet garni and bring to a boil, turn down heat to medium or medium low and simmer stock, veggies and seasoning for 30 minutes. Add Beets and continue to simmer for another 15 minutes.
• 3. Remove soup from stoveand remove the bouquet garni and discard. Process soup until smooth. ( You have several choices for method: blender, food processor, immersion stick blender or food mill) Take care with the hot soup to assure you do not get burned by steam or splashing soup. Each method will give you a slightly different texture. I used a food mill to remove all lumps. Add sweetener (if desired), vinegar and hot sauce (optional) Stir well and adjust seasoning to your tastes. If the soup is too thick, thin with a little more stock. If too thin, stir a few more tablespoons of potato flakes into a half cup of warm water and add to soup to thicken.
• 4. Serve with a dollop of sour cream and some chopped fresh dill weed, or swirl in some sweet cream and sprinkle with chopped dill or parsley and a few reserved beet cubes.