We have some Russian friends that make a mean Borscht. I thought it would be fun to make a lighter version that used the milder golden and chiogga beets that I found at the market and some turkey stock I had lying around. I started by roasting the beets though I’m not convinced that is necessary. The results were amazingly good, I decided to call it…
California Borscht
Two bunches large beets (golden and/or chiogga, save the greens!!)
Two large shallots sliced
One clove garlic sliced
Stock to cover (around 4C, turkey, chicken, or veggie)
Was the beets and roast in a 350 oven until soft. Peel the beets and slice. Warm the olive oil in a large pot and sweat the shallots and garlic. When softened add the beets and then the stock to cover. Simmer for 30 minutes or until the beets are soft and the broth is flavorful. Season with salt and pepper to taste. Wash and roughly chop the greens and add to the soup. Stir a few times until tender and serve.
Also, still working on my bread which is still tasting good.
Hi there,
We also make Borscht in Romania, Eastern Europe , but we make it like a sour soup, you can check my recipe or turkey borscht .
Regards, Oana
I will check it out. thanks!
I’ll have to look for those beets. Beautiful.
I definitely think they are worth seeking out. If only because they don’t stain the same way as the red
.
Sounds like a light and lovely tasting soup.
It was light though somehow seemed better than the sum of its parts.
That is a gorgeous soup.
Josh,
Looks simple and delicious.
We also forgot to ask you about getting the Fagans Family streaming. Keep getting a message about it on the new computer but following their directions doesn’t seem to turn it on.
Love ya, Mom
Good lookning soup, beautiful photography!