Winter borscht

Beet skin!

This is the other recipe I had planned to make to celebrate the Olympics. I like the low number of ingredients (five in the original recipe), but I was also skeptical about how good it would actually taste. I would have added some sauteed onion and garlic, but I didn’t have any on hand. So I threw in some onion and garlic powder. I typically use the “Better than Bouillon” brand of base to make broth. I did use beef broth, but this could easily be made vegetarian using a vegetable stock instead.

Borscht

The verdict? I give it a B. The flavor was surprisingly decent, but the potatoes got mushy. I tried it with both plain Greek yogurt and light sour cream and I think the sour cream slightly edged out the yogurt. The major downside was that I will be eating this for days and it is difficult to transport for lunches because I’m afraid of it spilling and getting beet broth everywhere. Plus eating a magenta-colored soup just feels a little unnatural. I don’t think I’d make this again, unless I need a Russian-themed recipe for a potluck or large dinner party.

Winter borscht
Serves: 6-8
Source: Claire Robsinson via the Food Network

Ingredients
8 cups beef broth
1/4 tsp garlic powder
1/4 tsp onion powder
4 large beets, peeled and chopped
2 large russet potatoes, peeled and cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3 Tablespoons red wine vinegar
Freshly ground black pepper
Plain Greek yogurt or sour cream

Directions
1. Put the broth, garlic powder, onion powder, beets, and
potatoes in a large heavy-bottomed pot and bring it to a boil. 
Cover and reduce heat to a simmer and cook until the 
vegetables are tender, about 20 minutes.

2. Uncover and stir in the cabbage and red wine vinegar. 
Season, to taste, with pepper. Simmer uncovered for 
another 15 minutes, stirring occasionally. 

3. Ladle the soup in servings bowls and top with a dollop
of Greek yogurt or sour cream. Enjoy!