Roasted Beet Borscht
Regram because I want that pot! Roasted beet borscht with homemade sour cream, farmers market new pickle and fresh dill.
For the Bone Broth:
1/2 pound of fatty chuck roast or 2 to 3 lbs soup bones (or a combination)
4 quarts cold water
2 whole medium onions, peeled and stuck with 10-12 cloves each
2 large carrots, washed and unpeeled
2 large bay leaves
5-8 dried whole allspice
half a cinnamon stick
For the soup:
6 medium to large beets
2 medium unpeeled turnips, grated
2 medium unpeeled parsnips, grated
4 peeled carrots, grated
1 large onion, chopped
2 sticks of butter, for sautéing
2 tbsps tomato paste
1/2 a head of garlic, peeled and minced
lemon juice, to taste salt and black pepper, to taste
1 bunch fresh dill
New or Dill pickles
Fresh sour cream or creme fraiche
The soup calls for half a dozen beets, four carrots, two turnips, two parsnips, one onion, half a head of garlic, quite a bit of butter, and a rich bone broth.
I don't include meat in my borscht (though some may choose to do this) but I do make the bone broth with beef bone or a piece of fatty chuck to loan depth to the vegetable laden soup. The broth simmers with two whole onions, which I stick with whole cloves, two carrots to enrich the base and a half of a cinnamon stick which adds a lovely aroma and woody spice. I simmer the bone broth for at least 3 hours, or until the meat is tender and the broth reduced by about a quarter.
The beets are wrapped individually in foil packets, stuck with forks to release steam, and placed in the oven to roast for about an hour and a half or until fork tender. When completely cool the beets should be peeled and grated into a separate bowl. In a large saucepan melt two sticks of butter and sauté the grated carrots, parsnips, turnips and one large chopped onion. When the vegetables are just about soft and onions nearly translucent, add chopped garlic and cook for 2-3 minutes or until the garlic becomes aromatic before adding two tablespoons of tomato paste to the vegetable base.
The bone broth should be passed through a fine mesh strainer and all ingredients discarded. Add six cups of the bone broth to the sautéed veggies along with 3/4 of the grated beets, allow to simmer for about an hour before adding more broth as needed until your desired consistency is reached.
To finish the soup, add the remaining beets and their juice, this adds an additional punch to the color of your soup just before serving. Lemon juice, black pepper and salt to taste. The lemon should add a tangy contrast to the sweetness of the the beets. I start with about 1/4 of a cup of lemon juice for this amount of soup but start small and add more to your liking. Simmer for another 10 minutes before serving, top with a creamy dollop of homemade sour cream, fresh pickles and fresh dill.