Borscht soup and borscht salad

Does anyone else ever find themselves with too much beetroot? I do, especially since I started ordering Riverford oranic boxes with an extra side of juicing veg… I had done the juices and the hummus and the roasted and baked beets and needed something different for dinner. What else can you make with beetroot? Borscht!

I suspected that the men of the family, all 4 of them, might complain if there were no meat so I roasted a couple of beautiful organic racks of pork ribs on a bed of onion, garlic and fresh fennel. I wanted to have the meat juices and cooked down veg to help flavor the soup. (I also wanted to have some meat for after the soup in case of complaints…) I cooked the beets in chicken stock, a little water, onions and celery until tender and mixed in a blender with the cooking juices and fennel from cooking the pork. Traditionally a borscht is cooked with beef bones and vodka but the chicken stock and cooking juices from the pork made my version really delicious with rich, deep flavors. Top with thick Greek yogurt.

I also made a borscht… salad. As strange as that sounds. Grated raw beet root, carrot, ginger and apple. The squeeze of a lemon, generous pinch of salt and a shot of vodka. Why not? It’s like a (vitamin) kick in the face with lots of strong flavors, just the way I like my food. Give it a go!

 

Ingredients:

  • beetroot
  • chicken stock
  • onion
  • celery
  • water
  • yogurt
  • rack of pork
  • fennel
  • garlic
  • onion
  • salt and pepper
  • For the borscht salad:
  • beetroot
  • carrot
  • ginger
  • lemon
  • vodka
  • salt and pepper
  • olive oil

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