These fresh beets from my garden just became Roasted Beet Borscht.
The recipe is here.
I asked Ed if he thought I should make this recipe - he said "I love Borscht." So I decided that was as good a reason as any to give it a try. Plus, I've got a lot of beets to do something with.
I'd never even heard the word Borscht before little Benjamin fell asleep over "Too Much Borscht" back in January. According to Wikipedia, Borscht is the Yiddish word for soup. More here.
Mine doesn't look anything like the pictures on Wikipedia, but I followed this recipe exactly. (All except for I didn't use dill, and I used yogurt instead of sour cream.)
This was actually much like the Carrot Ginger Soup. So if I made it again, I might not blend it up quite so much - just for something different. I also used Ed's idea of toasting a Pita with a little EVOO for a nice bread to go with it.
If you like beets - you'll like this! Yum!
Let me know if you try it.
Sara
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