Ruby Red Borscht
- 1 bunch beets, about one pound
- 3 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
- 1 small onion, finely chopped
- 2 carrots, peeled and chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dill seed
- 3 cups homemade beef or chicken stock
- Dash Worcestershire sauce
- Sour cream, for serving
- Fresh dill, for serving
- Fresh horseradish, for serving
Heat oven to 425. Trim and scrub beets. Save greens for another use as it is a crime to toss them. Place beets on a large sheet of foil - big enough to create a nice loose pouch. Drizzle beets with about 1 tablespoon olive oil and season well with salt and pepper. Enclose beets by crimping foil edges - you want to make a cocoon in which beets can both roast and steam. Set on a baking sheet and roast about 1 hour, until the beets are tender when pierced with a knife. Remove from oven and let stand until cool enough to handle. Peel beets, the skin should skip off quite easily. If not - beets are probably undercooked. Quarter beets and set aside
Heat remaining 2 tablespoons olive oil in a large soup pot set over medium flame. Add onions and cook, stirring until onions are soft and translucent, about 5 minutes. Stir in carrots and celery, season with salt and pepper and cook a few minutes more. Toss in garlic and dill seed and cook just until fragrant - a minute or two. Add beets and stock. Season with salt and pepper. Increase heat and bring liquid to a boil. Reduce heat and let simmer about 30 minutes, you want flavors to come together and vegetables to be very very tender.
Remove from heat and let cool slightly. Using an emersion blender (buy one they are fabulous) or food processor - blend soup to a velvety puree. Return to heat. Adjust seasoning with a dash of Worcestershire sauce and serve with sour cream, dill and horseradish.