I have never had a beet that I particularly liked. I just don’t eat dirt clods that look like they bleed.
But that was before this winter, and a recipe that came with some beets from a co-workers garden. I think it came from a Campbell’s cookbook (page 18), but I have copied it here in the way that we made it (more or less).
Creamy Beet Soup
A twist on traditional borscht. While usually served hot with yogurt, it is also tasty chilled (so I hear).
- 2 medium onions, chopped
- 3 Tbs. butter
- 1 medium potato, chopped
- 1 clove garlic, minced
- 2-3 medium beets, sliced
- 3 cups chicken or vegetable stock
- 1 tsp. salt
- 1 tsp. snipped fresh dill, or 1 tsp. dried dill weed
- 1/4 tsp. pepper
- Yogurt garnish
In a large sauce pan, over medium heat, cook onions in butter until tender. Add potato and garlic; cook 1 minute. Add beets and stock to saucepan; heat to a boil. Cover and cook over low heat 15 minutes or until potato is tender.
Place one-half beet mixture in blender or food processor. Cover and blend till smooth. Place blended soup aside and repeat with remaining beet mixture. Return soup to saucepan. Add dill, salt and pepper to taste. Serve with yogurt.
This bodes well for Bea’s plans to grow some of these strange veggies in our garden(s) this year.