For the more authentic Classic Polish Borscht (a.k.a. Barszcz) recipe that inspired this post, click here! My version has simplified the process (I didn’t boil the beets whole, then remove half to dice them up, for example…) and includes more of our in-season veggies (gotta get the greens in when you can!).
Sometimes you just need soup on a cold winter day. Other times you just need soup to have a good excuse to eat more bread on a cold winter day. Once in a while, beet soup is just the right thing to nourish your body and brighten up your afternoon. Try it this week!
INGREDIENTS
2 or 3 beets, chopped into small cubes
1 or 2 turnips, chopped into small cubes (optional)
1 large onion, finely chopped
2 or 3 celery stalks, chopped
a couple of handfuls of dried shitake mushroom (or other dried mushrooms)
3 vegetable bouillon cubes (I used Edward & Sons Not-Beef)
and/or (if you’re not going for a vegetarian meal) 1 lb beef bones
8 garlic cloves, peeled and chopped
3 bay leaves
2 tsp ground black pepper
1/2 tsp marjoram (optional)
1 to 3 cups greens, finely chopped (try using your turnip and beet greens here, and/or spinach and/or kale)
4 to 6 green onions, chopped
3 tbs fresh lemon juice
parsley, cilantro and/or microgreens (optional)
INSTRUCTIONS
Add all ingredients (except the greens, green onions,lemon juice, parsely, cilantro & microgreens) to a pot with around 12 cups water
Bring to a boil, then simmer for 20 minutes or so, until beets are cooked through.
Add greens and green onions and simmer for 3 to 5 more minutes
Turn off heat and stir in the lemon juice before serving.
Serve with crusty bread or croutons. Garnish with parsley, cilantro and/or microgreens!