Smokey Beet Borscht

Smokey Beet Borscht

Smokey Beet Borscht

People who haven’t had borscht sometimes have a funny reaction to the suggestion of trying it. “Beet soup?” they ask. Look at it this way: it’s not a famous traditional Polish/Ukrainian/Russian soup for nothing! Anything that is religiously served at Christmas, NYE or weddings must be good! Most are more familiar with the chunky “regular” borscht, whereas this is a smokey, broth only, borscht. My husband first tried it at a wedding in Poland and it’s now his favorite borscht.  Notes: 1) For the ultimate in taste and authenticity, seek out a Polish/Ukrainian butcher who has chunks of smokey bacon. 2) If you don’t have a juice maker, you can substitute 2 tablespoons of beet powder (available in some organic food stores) or simply cook all the beets in the soup and add an extra 20 minutes to the cooking time.

Smokey Beet Borscht
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Soup
Serves: 4+

Ingredients

Instructions
  1. In a large pot over medium heat, add the carrot, onion, parsnip, celery root, bacon and 12 of the 16 beets. (Use all 16 beets if you don’t have a juicer.)
  2. Cover the vegetables and bacon with 6 cups of water and let it cook on low heat for about 4 hours. During this time about ⅓ of the liquid should evaporate.
  3. After two hours of cooking, taste and season with salt and pepper.
  4. While the borscht is cooking, with your juice maker make a beet juice out of the remaining 4 beets.
  5. Once the borscht is ready, mix in the beet juice (or add the beet powder if you chose that option.)
  6. Remove the vegetables and serve just the broth, piping hot.

Smokey Beet Borscht

Smokey Beet Borscht