‘Tis the Pacific Northwest season for root vegetables. Until a couple years ago, my root vegetable repertoire consisted of potatoes and carrots. My horizons were expanded when I discovered the Seattle Farmer’s Markets and took the time to talk with the farmers. I learned the names of this colorful array of root vegetables I had never seen before – rutabega, celery root, turnips, parsnips, sunchokes, beets – and got suggestions for how to prepare them. Although these are hard, starchy vegetables, they are most flavorful when eaten raw – yes, even the potatoes! Each year around this time, I experiment with root vegetables, trying something different than the year before. But a staple for me has become Borscht.
The first time I saw a beet, I knew that I was going to make borscht with it, and I knew exactly how to make it. In an instant, the taste was in my mouth and I visualized myself preparing this delicious soup – even though I could count on one hand the number of times I have had it in the past. Maybe this gift comes from my Eastern European roots (no pun intended), or maybe I have just discovered that I have a superpower for beet-channeling.
Borscht can be served hot or cold, but during the Autumn and Winter it is much more comforting and satisfying when it is hot. It is often served with a dollop of sour cream on top, but I prefer it naked. Far and away, my favorite thing about borscht is the color – the magenta is so vibrant that it is scary … almost unnatural. But there is noting more natural and there is absolutely nothing that can be done to take this beauty away.
If you haven’t had the delight of Borscht, treat yourself on a cool Autumn or Winter day. To complete your experience, I recommend diving into a copy of Tom Robbins’ Jitterbug Perfume. Don’t ask why. Just do it. You’ll see.
Basic Burgundy Borscht
Serves 4
Ingredients:
- 1 Tbsp olive oil
- 1/2 white or yellow onion, thinly sliced
- 1 tsp thyme
- 1/2 tsp paprika
- 1 med-large red beet
- 2 med red potatoes
- 5 cups vegetable broth
- 1/2 lemon
- salt and pepper
- Heat olive oil in a med-large soup pan.
- Saute onions for a couple minutes, then add the thyme and paprika.
- Continue to saute the onions until soft, about 5 more minutes.
- While the onions saute, skin the beet, and chop into 1/2″ cubes. NOTE: If you don’t want “blood on your hands” you may want to wear gloves. Handling a beet unprotected will douse your skin in a strong, vibrant, deep red color. But never fear, the stain is not permanent. Personally, I love this imperfection of working with beets and am happy to have the stain on my hands for a couple hours. It gives me a mild thrill. (Does that make me weird?)
- Chop the potatoes into 1/2″ cubes.
- Add the beets and potatoes to the onions. Continue to saute for another 5 minutes, stirring regularly.
- Add the vegetable broth and juice of a 1/2 lemon to the vegetables.
- Lower the heat and allow to simmer for 20 minutes, or until the vegetables are soft.
- Enjoy while hot (my preference), or refrigerate and eat it cold.
