Re: cooking beetroot takes me so long!
Originally Posted by
AnnieS
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Do you have a recipe?
There are lots of them as it is popular throughout Russia, Ukraine and Poland and they each have their own version.
I use this one:-
BORSCHT
• 1 tbsp vegetable oil
• 2 red onions, finely chopped
• 2 large celery sticks, finely chopped
• 1 large carrot (purple, if you can get it), finely chopped
• 750g raw beetroot (trimmed weight - about 8 medium beetroot), peeled and chopped into 1cm dice
• 1 litre vegetable stock
• 2 garlic cloves finely sliced or crushed
• 5 tablespoons vodka (optional)
• Heat the olive oil in a deep saucepan, add the onions, celery and carrot. Cook, covered, over a medium heat for 8-10 minutes until the vegetables begin to soften and colour.
• Add the beetroot to the pan and cook for a further 8-10 minutes, covered. Add the stock and garlic. Cover, bring to the boil; simmer for 30-40 minutes. To test if the beetroot is cooked, use the back of a teaspoon to squash a piece – it should be very soft.
• Add the vodka, if using, and continue to cook, uncovered, for 5 minutes to allow the alcohol to burn off. Take the pan off the heat and leave to stand for 5 minutes, then blitz the soup in batches, in a liquidiser or using a stick blender; you want the texture to be very smooth. Serve with a crumbling of feta, or a spoonful of soured cream, and a few fronds of fresh dill.