Having just made a batch of chicken stock and finding a fridge stocked with beets from the CSA, I opted to make some borscht using an amended recipe by Molly Watson that I found online.
Only problem - It makes enough to serve the Russian Army. Seriously, I was tired of it after two bowls. The recipe made 16!
Borscht
-1 cup cannellini or other other small white beans
-6 large beets (about 2 lbs.)
-2 Tbsp. olive oil, vegetable oil, or butter
-2 medium onions, halved and thinly sliced
-1 tsp. salt, plus more to taste
-3 cloves garlic, minced (optional)
-1 head green, Savoy, or Napa cabbage2, cored and thinly
sliced or shredded
-2 tsp. caraway seeds
-8 cups chicken, beef, or vegetable broth
-Lemon juice
-Plain yogurt for garnish (optional)
-Fresh chopped dill for garnish (optional)
Preheat oven to 350°F. Wrap the beets in a large sheet of
foil, place on a baking sheet, and cook until tender when pierced with a fork,
about 45 minutes. Let the beets sit until cool enough to handle. Peel them
(their skins should slip off easily after being roasted) and grate them on the
large-hole side of a box grater. Set aside. (Note: I like the ease of peeling
roasted beets, but feel free to peel and grate raw beets - they will cook
quickly enough in the soup.)
In a large pot over medium-high heat add oil, onions, and
salt. Cook, stirring occasionally, until the onions are soft, about 3 minutes.
Add the garlic, if using, and cook until fragrant, about 1 minute. Add the
cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts,
3 to 5 minutes. Add the caraway seeds and beets. Stir to combine and add the
broth or water. Bring to a boil, reduce heat to maintain a steady simmer, add
beans, and cook until vegetables are tender and flavors blend, 15 to 20
minutes.
Add salt and lemon juice to taste. Serve hot, with a dollop
of yogurt or sour cream and a sprinkle of dill.