Loaded with immune-boosting nutrients, a bowl of borscht is the perfect cure to a cold winter day. Serve with butter beet green toasts for a complete meal.
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What makes this borscht so nutritious? With a high concentration of lycopene, a free radical-fighting antioxidant, from the tomato paste, and loaded with immune-boosting vitamin C from the beets, this bowl of goodness will help keep you in top shape during cold and flu season. It’s also simply comforting and soothing, a perfect soup recipe for warming up chilly weeknights or if you already are sick.
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Borscht and Beet Green Compound Butter Toasts
- Yield: 12 cups 1x
Description
Borscht and Beet Green Compound Butter Toasts
Ingredients
- ¼ cup extra virgin olive oil
- 1 large white or yellow onion (diced)
- 4 large garlic cloves (minced)
- 4 medium carrots (peeled, diced)
- 1 pound red beets (peeled, grated (greens reserved for butter recipe below))
- 1 small green cabbage (finely shredded)
- 2 quarts vegetable stock
- ½ cup tomato paste
- 3 large potatoes (peeled, diced, kept in a bowl of cold water)
- 2 large bay leaves
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- ¼ cup sherry vinegar Chopped fresh dill (to serve Sour cream, to serve (optional))
Beet Green Compound Butter
- Beet greens reserved from 1 pound red beets
- ¼ cup water
- ½ teaspoon sea salt
- 4 large garlic cloves
- ¼ pound unsalted butter (1 stick, softened)
- 1 baguette (sliced on a diagonal)
Instructions
- Heat oil in a 6-quart stock pot over low heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 3 more minutes.
- Add carrots, beets, cabbage, stock and tomato paste. Bring to a boil, then lower to a simmer.
- Drain potatoes and add to the pot, along with bay leaves, sea salt, pepper and vinegar. Simmer for 40 minutes.
- To serve, top with dill and a dollop of sour cream (if using).
Beet Green Compound Butter
- Clean beet greens thoroughly and roughly chop.
- Place beet greens in a sauté pan over medium heat; add water and salt. Cook greens until completely wilted, stirring constantly. Drain greens and transfer to a plate to cool.
- When greens are cool enough to handle, using your hands, squeeze out all excess liquid.
- Combine greens, garlic and butter in a food processor. Puree until smooth and well incorporated.
- To serve, spread on baguette slices.
