Love soup. Love beets.
So what could be better than beet soup?
I don’t mean the stuff in the big bottles. I have to confess — I have been aware of it all my life but I’ve NEVER actually tasted it. It might be fine. Even good. But I like to cook my own stuff and beet soup is really easy. And tasty. And when it’s homemade I can add all sorts of flavoring.
So yesterday I made beet soup with orange and mint.
It was really good. Here’s the recipe.
Borscht with Orange and Mint
3 large or 4-5 medium beets
2 tablespoons olive oil
1 tablespoon butter or margarine
1 medium onion, chopped
1 tart apple, peeled, cored and chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh ginger
2 tablespoons grated fresh orange peel
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste
4 cups water
1 cup cream, coconut milk or soy milk, optional
Preheat the oven to 450 degrees. Scrub the beets, wrap them in aluminum foil and roast for about an hour, or until the beets are tender. When the beets are cool enough to handle, remove the skins. Chop the beets and set them aside. Reserve any natural liquids that have accumulated. Heat the olive oil and butter in a soup pot or large saucepan over medium heat. When the butter has melted and looks foamy, add the onion, apple, garlic and ginger and cook for about 5 minutes, or until the ingredients have softened. Add the beets (plus any accumulated juices), orange peel, mint, salt and pepper and stir. Pour in the water. Bring the soup to a simmer and cook for about 20 minutes. Puree the soup with a hand blender or in a food processor or blender. Return the soup to the pan to heat through. For a creamier, thinner soup, add the cream. Makes 4-6 servings