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Borscht

Borscht

Call me crazy, but I when I think of romantic food my mind prances right over oysters and asparagus and lands smack dab on beets. I understand why the slippery/slurpy experience of raw oysters is supposed to be sexy, and eating asparagus with the fingers can offer many a come-hither moment. But beets? Yes, beets!

Their vibrant hot pink hue alone makes me weak in the knees. And unlike much other produce, they are actually available locally for me in February. They taste sweet yet savory, and are loaded with sexy antioxidants, vitamins and minerals. In fact, they offer almost 35 percent of the daily value for folate. Is it a coincidence that folate is one of the most essential vitamins required for pregnancy? I don’t think so.

Which brings us to this recipe from Eating Well magazine. Let’s reconsider humble borscht; this one is vibrant with its flirtatious fuschia with spicy horseradish kick. Time to kiss those oysters good-bye.

INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups reduced-sodium vegetable broth
1 medium russet potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups steamed cubed beets, 1/2-inch cubes (see Tip)
2 teaspoons red-wine vinegar
1/4 cup reduced-fat sour cream
1 tablespoon prepared horseradish
1 tablespoon fresh chopped parsley

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes.

2. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.

3. Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

How to Prep and Steam Beets
Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes. To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

Recipe Nutrition
Yields 4 1-cup servings. Per serving: 172 calories; 10 g fat (2 g saturated fat, 6g mono unsaturated fat); 6 mg cholesterol; 18 g carbohydrates; 5 g protein; 3 g fiber; 395 mg sodium; 534 mg potassium. Nutrition Bonus: Vitamin C (25% daily value), Potassium (15% dv). 1 Carbohydrate Servings. Exchanges: 1/2 starch, 1 vegetable, 2 fat

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9 comments

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4:07PM PST on Feb 12, 2013

I'm trying this recipe today. I'm so excited it looks like it will be a beautiful presentation!

6:01PM PST on Jan 22, 2013

I love beets! But why cook them seperately! And if the organic beets come with the greens, cook those up too!

5:53AM PST on Jan 22, 2013

Thank you for sharing.

2:46PM PST on Dec 17, 2011

Thanks for sharing.

6:56PM PST on Nov 18, 2011

interesting

7:41AM PDT on Nov 1, 2011

I have never heard of Borscht, however, I did have a roasted beet dish last year with pastacios and horseradish and it was amazing and beautiful, this seems very close. I could even see sprinkling some pastacios on top of the soup right before eating. YUM!

3:47PM PST on Mar 10, 2011

Borscht (originally BARSZCZ) is very popular soup in Slavic countries, mainly in Russia, Ukraine and Poland. It's very healthy and energetic, specially when you add all vegies: carrot, parsley, selery, cabbage, and big beans. But there's on mistake in this recipe: vinegar shouldn't be boiled, but added AFTER boiling, just for the taste.

8:43AM PDT on Jun 23, 2010

My whole family knows how to make this - a Russian thing maybe? Dunno.
It's really good, and you can add a variety of ingredients as you please.
Thanks xx

1:27PM PST on Feb 15, 2009

Borscht is always tasty. However, in this recipe you really don't need the 2 cups reduced-sodium vegetable broth. It only adds the unnecessary sodium + all the other preservatives that are commonly in canned or processed foods. The beets will give you color, and the veggies do the rest. You can also add carrots, apple cider vinegar, and or lemon juice.

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