Summary

Yield
Servings
SourceSafe Home Farm
Prep time
Cooking time
Total time

Description

This is a borscht recipe I have used many times. Any beet soup pairs nicely with winter squash.

Category: 

Ingredients

4  
beetroots
1 bn
parsley
2 clv
Garlic (peeled)
1  
bay leaves
2  
medium stalks of celery or fennel (chopped)
1 t
caraway seeds
4 c
vegetable stock
2 T
Lemon Juice
2  
medium carrots (peeled and sliced)
2  
turnips (sliced)
   
salt and pepper (to taste)

Instructions

Borscht: Chop the beetroots and combine with garlic, celery, stock, carrots, turnips or rutabagas, parsley, bay leaves and caraway seeds in a non-aluminum saucepan. Bring to the boil and then simmer until vegetables are soft.

Remove bay leaves. Puree soup in a blender or food processor. Return to pan. Add lemon juice and extra salt and pepper, if desired.

Squash: If needed, trim the bottom of the squash so it can stand on it's own (don't trim too far or the soup with drain out the bottom), then cut off the top and scoop out the seeds. brush the squash lightly with olive oil. Arrange the squash in a shallow baking pan (no water needed) and roast at 350 degrees F about 45 minutes, until tender. Don't overcook or your squash will collapse when soup is added.

Pour the soup into the squash bowls and serve.

Notes

1 or more Winter Squash; delicate or carnival make nice individual bowls; buttercup or pumpkin make larger soup bowls for a group.

Another option is to mash cooked squash, line a large soup bowl with the squash, making a cavity in the center. Fill cavity with soup and serve.