A Tasty mess

Grating beets is a total mess!
Grating beets is a total mess!

I have been hoarding a bag of really beautiful beets from a friend’s garden.  My plan right along has been to make a nice pot of winter borscht.  I have not made summer or winter borscht in a few years.

When I make borscht in the summer it is a very simple recipe:  mostly just beets, some veggie stock or chicken stock, some onions and it’s pretty much done.  Eat it cold with sour cream or yogurt, and it’s just perfect.

After the chopped cabbage goes in
After the chopped cabbage goes in

My winter recipe, however, is something that I rarely make because it is quite the time consuming affair – have to start it early in the day.  And so I just have to mention it again!  Retirement has offered me the opportunity to make a recipe like this on a weekday.  What fun :*)

There are hundreds of variations on borscht, and no one agrees on much when it comes to a definitive recipe.  My mother always used beef stock in her winter borscht, but no actual meat in the soup, and she never added chopped cabbage.  I have used meat in it for the last 30 years because my husband can’t stand to eat a meal without meat tucked in somewhere.  (If you want to make it a kosher meal, obviously you would not add sour cream to it at the end).  I have begun shredding the beets instead of dicing them up more recently…  I saw it in someone’s recipe, perhaps one from Joan Nathan, as I like her stuff.

Looking pretty good!
Looking pretty good!

Anyhow, I started the whole process about 7:30 this morning, and it’s still simmering away.  The cleanup continues, although there is no help for my beety red hands!  Even though I am looking forward to this for dinner tonight, it’s definitely better the next day.  My one poor bit of planning is that I didn’t set up bread yesterday for baking up today.  Poor us!  Maybe biscuits will have to do for tonight.  Such problems!

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4 thoughts on “A Tasty mess”

  1. My husband hates beets. It’s an inherited hate from his father who worked on the family beet farm in Idaho in the 40s and 50s. I wonder if there is a recipe that will taste good to him with beets in it. I will retire in June 2017 from my MS librarian position.

  2. Wow! Less than one year for you :*) It’s the best thing ever.

    My husband does not love beets either, but the way I make it it is not strong enough for him to really take offense. It’s very sweet, with the meat and the cabbage, and there’s a little bit of tomato paste.

  3. That looks delicious, Nina! I made a few jars of gingery pickled beets from the beauties Chris gave me.

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