Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).
You can’t do better than beets and carrots for sweet, earthy winter nourishment, and this zesty recipe combines them with ginger and a touch of orange rind to make an intriguing soup that will surprise and delight your whole family.
What a tasty way to get your beta-carotenes and minerals: this is borscht with a citrus and ginger twist, a sure-fire crowd-pleaser!
INGREDIENTS 3 medium beets (about 1 pound) 1 tablespoon canola or corn oil 1 cup chopped onion 1 pound carrots, coarsely chopped 1 tablespoon minced fresh ginger 1 large garlic clove, minced 6 cups water or vegetable stock 1 teaspoon grated orange rind 3/4 teaspoon salt Freshly-ground black pepper to taste 4 teaspoons sour cream (optional)
1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.
2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.
3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.
From the Mother Nature Network - A wonderful fall crop, beets are cheap, non-temperamental, and you can use both the root and the leaves. In addition, they are a wonderful source of vitamins A and C. Dig deep so the plants stay cool, and don’t let the roots get longer than three inches or else the beets will get tough and woody.
HH: I like to cube 3 beets, thrown in with sliced carrots and parsnips or turnips (whichever I have found fresh), some whole scallions, in a tiny bit of water and simmer for 10 minutes, then drizzle olive oil and some balsamic vinegar in with some sea salt and ground pepper, maybe some garlic if I am craving some garlic, then cover and cook another 10 minutes - I test them to see if they are getting soft enough to eat and before they are to that point, I throw the greens on top and cover and cook until greens are edible, uncover, stir, last touch of sea salt, and time to eat a big bowl - YUM!