Thursday, October 27, 2011
•3 quarts beef or chicken broth
•1/4 tsp butter
•2 garlic cloves, minced
•1 turnip, thinly sliced
•1 teaspoon dried marjoram
•2 celery stalks, trimmed, thinly sliced
•1 carrot, peeled, thinly sliced
•1/2 head shredded cabbage
•1 bay leaf
•salt and pepper to taste
•4 beets, peeled, grated
•4 tbsp lemon juice
other recipes involve:
•no beets at all!
•1/4 cup dill, minced
•2 onions, diced
•1 leek, white and light green parts, thinly sliced
•2 parsnips, peeled, thinly sliced
•whole allspice berries
•2 Tbsp tomato paste
•6 Tbsp honey
•beet stalks and beet greens
Scrub beets, cut off tops an inch from the base. I steam them in a double boiler and peel off the skin with gloves when they've cooled. Reserve any juices that have dripped into double boiler. Other recipes bake them in foil or boil them.
Bring broth to a simmer while you prepare the vegetables. Heat a large soup pot over medium heat with the butter. Add garlic. Cook for 1 minute and stir in the marjoram.
Add the celery, turnips, carrot, and cabbage. I add a generous splash of wine to minimize the use of butter. Cover and simmer over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
Add the vegetables and bay leaf to broth. Season to taste with salt and pepper. Simmer partially covered for 10 minutes before grating the beets directly into the soup. Add any beat juices that dripped into the double boiler. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Add the lemon juice.
Cover and chill in fridge for a few hours or overnight. Reheat before serving, but not to boiling or the color will disappear. Serve with sour cream.