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Borscht and Beet Green Compound Butter Toasts


  • Yield: 12 cups 1x

Description

Borscht and Beet Green Compound Butter Toasts


Ingredients

Scale
  • 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

  1. 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.
  2. Add carrots, beets, cabbage, stock and tomato paste. Bring to a boil, then lower to a simmer.
  3. Drain potatoes and add to the pot, along with bay leaves, sea salt, pepper and vinegar. Simmer for 40 minutes.
  4. To serve, top with dill and a dollop of sour cream (if using).

Beet Green Compound Butter

  1. Clean beet greens thoroughly and roughly chop.
  2. 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.
  3. When greens are cool enough to handle, using your hands, squeeze out all excess liquid.
  4. Combine greens, garlic and butter in a food processor. Puree until smooth and well incorporated.
  5. To serve, spread on baguette slices.
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