Sep 13, 2009

Vegetarian Borscht Recipe

I know, I know- I haven't posted in a while! I'm not sorry to say that I've been enjoying the summer, traveling a little, and mostly just avoiding being on the computer too much. Anyway, I threw a bridal shower for my sister last month and we requested the guests bring a vegetarian recipe for her. One of them really appealed to me as I had tons of beets from my veggie co-op just waiting for the right recipe.

I didn't have any potatoes (not in my share yet) so I added 2 carrots instead. I actually worked out just fine. Sorry no pics, it was late and I was hungry! I ate this with my blueberry-cheddar pancakes which I will follow up with in a later post.


Jovie's Vegetarian Borscht recipe:

2 big potatoes
4-6 beets
Wash and cube them. Then place them in a pot with
enough filtered water that the potatoes & beets are
about a 1/2 inch under the water, and boil.
(If you want you can add a veggie bouillon cube into
the mix.)

Meanwhile take:
1 big onion
3+ cloves of garlic (depending on how much garlic you like)
Slice pretty thinly and saute in 2 tablespoons of
olive oil.

When the beets and potatoes are soft, add the
onions-garlic-oil into the potato-beet-broth pot. Add 1
T-spoon of sesame oil, then salt and pepper to your own
taste. Stir. Then pour all the ingredients into a
blender. (It will probably be a few batches.)

Serve with: a dollop of plain yogurt on top, dill
(dry or fresh), and roasted sesame seeds!

Thanks to Jovielle for sharing!!!