Description
Vibrant borscht, a classic Eastern European soup, gets a gourmet twist with homemade beet green compound butter. Perfect for a special brunch!
Ingredients
Units
Scale
- 0.25 cups (59 ml) extra virgin olive oil
- 1 large white or yellow onion
- 4 large garlic cloves
- 4 medium carrots
- 1 lbs (454 g) red beets
- 1 small green cabbage
- 2 quarts (1893 ml) vegetable stock
- 0.5 cups (118 ml) tomato paste
- 3 large potatoes
- 2 large bay leaves
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 0.25 cups (59 ml) sherry vinegar
- Chopped fresh dill
- Sour cream
- Beet greens reserved from 1 lbs (454 g) red beets
- 0.25 cups (59 ml) water
- 0.5 teaspoon sea salt
- 4 large garlic cloves
- 0.25 lbs (113 g) unsalted butter
- 1 baguette
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.
Notes
- For richer flavor, roast the beets and carrots before adding them to the soup.
- If you don’t have sherry vinegar, substitute red wine vinegar or apple cider vinegar.
- For easier cleanup, line your food processor bowl with plastic wrap before pureeing the beet green compound butter.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 20