Beetroot or normally referred as beet is a root vegetable that can be eaten raw or cooked. I have never eaten or cooked beetroot until a few years ago. I have tried the cooked ones that can easily be bought and have tried using them in salad. I love its taste and texture. And of course, its bright colour!
I read beetroot is a superfood since it is high in vitamins and minerals. Also, it would help prevent cardiovascular problems and lower high blood pressure. When I was shopping for food one day, I came across beetroot and pomegranate juice which I thought was excellent! The combination of these two are match made in heaven!
Beetroot leaves are not only beautiful but they are tasty too! I have kept them seperately and used in stir-fry, which I thought was brilliant! They taste just like spinach!
Beetroot varies in colour and shape based on variety. The most common is the deep maroon globe shaped beet. This is the type that is normally available at the supermarket.
Borscht is one of the dishes that makes full use of beetroot, which I had tried during my previous trip to Moscow at an Ukrainian restaurant. It was one of the soups that I really love since then.
Borscht is very popular in many Eastern and Central European countries. Some recipes call for just beetroot as the main ingredient, however, there are some that are made with a combination of beetroots and tomatoes. It can be served hot or cold. For me, I prefer hot hearty soup.
My version of Borscht is pretty simple. Instead of using just beetroot and a small amount of tomato puree, I have also added some lamb to make this dish to be eaten as a meal itself instead of just appetiser or starter. Of course, you can omit the lamb to make this a vegetarian soup.
I don’t puree the soup but basically cook until the beetroot becomes soft and fall apart. So, this gives a bit more texture to the soup and you can still eat some pieces of beetroot.