4 – 5 persons
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.
For the Borscht:
2 tbsp olive oil
250g lamb shoulder, cut into chunks
1 garlic clove,
1 small onion, peeled and roughly chopped
500g beetroots, peeled and grated
1 bouquet garni
800ml vegetable stock or beef stock
150ml tomato puree
sea salt and freshly ground black pepper
some chopped parsley for garnishing
some sour cream for serving
1. Put 1 tablespoon of the olive oil in a big saucepan over medium-high heat, add the lamb and cook for 2-3 minutes or until lightly golden brown. Remove and set aside. Add the remaining olive oil over medium heat, put the garlic and onion, cook for 2 minutes or until softened.
2. Add the grated beetroots, cook for 2 minutes. Then, add bouquet garni, vegetable stock and tomato puree. Bring to the boil. Add the lamb, stir to mix well. Adjust the heat to low, put on the lid and cook for about 30 minutes or until the lamb is tender and the beetroot is soft. Skim off the scum from time to time.
3. Season with salt and pepper. Divide equal portion to individual bowls, swirl in some sour cream and garnish with parsley.
Scrumptious! I love that root vegetable and wonderful speciality.
Thank you, Rosa.
Absolutely gorgeous borscht! I’ve only tried Hong Kong Style Borscht and not the original one. Must try this.
Give it a go!
Love the name, love beets n I think I will love the soup too
I love the comfort it gives me after I had it. 😉
Love the deep colors of this borscht! Delish 🙂
I love the shade too. 🙂
I never made borscht…looks delicious Leemei…nice color and awesome flavors.
Thanks for the recipe and hope you are having a fantastic week 🙂
Thanks Juliana! Have a fab week ahead too.
This is beautiful! We can’t find such a beautiful Beetroot in SG. This is my 1st time seeing it with leaves on 🙂
Oh. I think it must be difficult to get. Cos when I lived in Malaysia, I had never seen anything like this.
I definitely will try making this soup. Looks so good. I don’t take lamb so I think I will use beef instead.
I think beef would be great too! 🙂
This sounds great. Just dug up some HUGE beetroots from my allotment, and still have more to dig, and wanted to try something other than just roasting them and having them with a roast dinner and/or cold the next day in a cheese sandwich.
I simply love beetroot, and have really enjoyed our home grown, but as the weather has been a nice mix of heavy rain and very hot sunshine, everything on the allotment has gone barmy, and as I said, our beetroots are no exception, we just can’t dig them quick enough!
Have surveyed a few online and yours looks to be not only the most simple, but the tastiest. Can’t wait to try it 🙂
You are lucky to have beetroots as fresh as from the ground! I wish I had a little garden and some some too!
I love beetroot too. It’s such a great vegetable and it makes this soup nice, bright and yummy.
I do know how lucky we are with our fresh vegetables, but it is a lot of hard work on our allotment.
Well, I’ve been meaning to do an update on my comment back in August (but was busy working on the London Olympics project!!).
Anyway, it was as lovely as it sounded.
We tried it with beef, but didn’t feel it was as nice. Made some more yesterday and having for dinner tonight.
Just starting a diet and wondering how many calories per serving, the lamb aside, can’t be too high in calories I’d have thought!
Just want to say, it’s a delicious recipe, and anyone undecided about if to try it, you MUST try it. YUMMY :-p
I am glad that the borsht turned out great! Well, I didn’t try with beef, but as you highlighted it wasn’t as nice. If you are on a diet, perhaps just omit the lamb. And put more beets 😉