Making beet soup, also known as borscht, is easy if you use your food processor. Once the veggies are chopped, cooking time is quick. In under an hour, counting clean-up time, you will have a healthy, colorful soup on the table.
Borscht, Simple Beet Soup
2 medium beets (1 lb./230 grams), peeled
1 large carrot (4 oz./100 grams), peeled if not organic
1 medium onion (4 oz./100 grams)
1 cup shredded cabbage (4 oz./100 grams)
1 tablespoon (15 ml.) organic butter
1 tablespoon (15 ml.) apple cider vinegar or red wine vinegar
1 teaspoon (5 ml.) salt, or to taste
freshly ground black pepper
plain unsweetened yogurt or sour cream for garnish
Chop carrots into 1″ (2.5 cm.) lengths and chop in a food processor until very small, using the steel “S” blade. Cut the onion and beets into eighths and chop them in the food processor, individually. The vegetables, each with different density, will vary in the length of time to chop, so they are chopped separately.
Put beets, carrots and onion in a large pot over medium-low heat. Add water to cover and simmer 20 minutes, with the pot covered.
Shred cabbage, if you haven’t already, and add to pot with beef stock, butter, vinegar and salt. Gently simmer, covered, for 20 more minutes.
Add pepper and adjust salt. Ladle into bowls and top each bowl with a generous spoonful of yogurt or sour cream. Serve with slices of whole grain bread. Bon appetit! (I’m reading for the second time Julia Child’s memoir, My Life in France ~~ a great book. I highly recommend it.)