Borscht, red not purple; the update — 13 Comments

  1. I love these house updates – fun to track the progress. I think the borscht is beautiful, even if it is a different color.

  2. I love the color of your soup. Yes, I suppose it could be more of a purple hue, but it’s really quite beautiful just the way it is.

  3. Oh dear Katie, looks like the cook top won’t arrive must be frustrating!
    Looking forward to the photos for the completion of your fireplace and floor 😉
    Great soup by the way!

  4. You are so right about everything becoming red when you peel the beets. It doesn’t seem to matter how much I try not to I always end up with red on me and my clothes.
    Your recipe for Borscht sounds very tasty and I like the color.
    Good luck with the ongoing renovations.

  5. Hi. Your soup came out the wrong colour because you’re supposed to cook the beetroot in the soup from raw, ie. fine matchsticks or similar. Im not sure why you think they have to be cooked first but anyway, its not necessary, in fact totally the opposite- proper borscht would be always cooked from raw ingredients…
    onions, beetroots, carrots, cabbage, potato, tomato, vinegar, lots of fresh dill with yogurt or cream at the end. Hope that helps

  6. The colour of that soup is stunningly beautiful! And not far off from what I would have expected. I often make a beet/zucchini/blackbean slop to serve with pasta and it usually turns out about the same colour – maybe with just a little more of a magenta tinge.
    Nice idea to serve it as a first course for Valentine’s Day. I only wish I knew how to make the yoghurt into a heart-shaped pattern. There must be a way to do that with a knife after the yoghurt has been spooned onto the top of the soup….

  7. MC, beetroot, it’s the same thing.
    Val, they puree all the soups here. I had a friend puree Scotch Broth once (with chunks of lamb and veg)
    Zoomie, it was pretty… I love the house progress!
    Meredith, no dogs allowed…
    Joey, vibrant – good word, thanks!
    Christine, I guess it comes down to expectations, doesn’t it? I’ll change mine.
    Hazel, the room is coming along… a few boards a day.
    Wanda, but it’s such a pretty red!
    Loki, I have no choice regarding the beetroot… I can only get it cooked. It’s in big bins in the produce section of all the supermarkets – cooked and peeled, with a big fork to use to put it in the plastic bags. My mother always cooked it first, so I guess that, combined with the way a buy, it formed my opinion. But that explains the color.
    Elizabeth, beet/zucchini/black bean slop…. sounds great – do you have proportions or is it just whatever? The heart would just take patience – and the willingness to spoon out and eat the failures.

  8. When I make that kind of slop, I usually use one large uncooked beet (peeled and sliced thinly), an onion (sliced thinly), a small zucchini (sliced in half moons), a good shot of black beans (drained), a chopped tomato (if I have one) and some sort of dried fruit (3 or 4 apricots or prunes, chopped). I start the whole mess by heating olive oil in a pan and throwing in a handful of brown mustard seeds, some fennel seeds and a scattering of chilli flakes (that, of course, you would omit). As soon as the seeds start popping, I add the onion. Once the onion is soft and starting to turn gold, I might add some garlic as well – depending on whether I feel like adding garlic. Then the beet slices. I toss them to cover with oil then cover the pan and let them cook for about 5 minutes. Then the zucchini. If things seem to be too dry (they usually are) I throw in a little cider vinegar. And the tomato, if using. And the dried fruit. Cover it again and simmer until the pasta (or rice, or couscous) and the beets are done. I taste it and add salt and pepper. If it seems to sharp, I add a bit of cream or yoghurt.
    If I don’t have any beans ready, I’ve used toasted pecans.
    I can’t remember it ever turning out badly. It’s never quite the same, of course.
    (I hope that made some sort of sense!)

  9. I, absolutely, adore fresh beets which is the way I purchase them. I bake them in the oven as you described. I know of Borscht Soup, but for some reason, I have never taken the time to prepare it nor even had the opportunity to eat it. Being that I do love soups of all kinds and always looking for more creative ways to cook them, I will try your recipe. It is very interesting that tomato paste is one of the ingredients. Nevertheless, it sounds delicious.