Growing up my Mom loved making a huge pot of borscht soup. And by loved, she made batches that had to have been 4 to 8 quarts of it. We ate off of it for days. Either one loves or hates beets, I love them fresh or canned, pickled or regular. And I love borscht, even if most of my family doesn’t (and I’ll admit it here – I don’t feed it to the two youngest. I have better things to do than remove beet stains from everything….) I just make it in smaller batches – and this is perfect for a meal or maybe two days if no one else likes beets I served ours over beds of rice, the soup seeps into it. I picked that habit up working for a small cafe in my late teens that offered soup with rice, alongside traditional sandwiches at lunch. The owner was of Asian descent, and it was her idea of lunch.
Borscht in Minutes
- 1 small onion, chopped
- 1 Tbsp olive oil or butter
- 1 can beets with juice (15 to 19 ounces)
- 1 cup vegetable broth (not low sodium)
- 1 Tbsp horseradish (if you like)
- Sour cream or plain yogurt (vegan or regular)
In a small pan, saute the onion in oil or melted butter for 5 minutes, or until soft.
In blender, puree the onion and beets, with the juice, broth and horseradish, if desired, until smooth.
Season with salt and pepper to taste.
Serve with a dollop of sour cream or yogurt.
PS: And don’t forget some dill weed sprinkled on top!