Coincidentally (or probably not, it's a season thing) I had the first beets from my garden last night - the roots I just wrapped in foil and roasted for an hour or so at about 180C. The greens and stems I steamed, which made my dieting other half happy even if I essentially went 'ugh, spinach' and had to choke them down...
Borscht I do make, but am utterly unhelpful about - since my method is 'make a stew with thinly sliced onions, garlic, beetroot, carrot, cabbage and a little potato, throw in plenty of sour cream and dill at the end' - not exactly a recipe, I know.
I also made a clear beet soup last year (which was kind of an accident; I was planning a clear vegetable soup, but made the mistake of listening to a recipe that called for lemons in the stock. Which was, as you'd expect, extremely sour, so I diced the beetroots and threw them in to cut the sourness, since I had, you know, a room full of people expecting a soup course. It was surprisingly pleasant, if, er, easily mistaken for jelly owing to the clearness and vibrant red colour! I would make it again, but with less lemon.)
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Borscht I do make, but am utterly unhelpful about - since my method is 'make a stew with thinly sliced onions, garlic, beetroot, carrot, cabbage and a little potato, throw in plenty of sour cream and dill at the end' - not exactly a recipe, I know.
I also made a clear beet soup last year (which was kind of an accident; I was planning a clear vegetable soup, but made the mistake of listening to a recipe that called for lemons in the stock. Which was, as you'd expect, extremely sour, so I diced the beetroots and threw them in to cut the sourness, since I had, you know, a room full of people expecting a soup course. It was surprisingly pleasant, if, er, easily mistaken for jelly owing to the clearness and vibrant red colour! I would make it again, but with less lemon.)