BORSCHT WITH ATTITUDE

BORSCHT WITH ATTITUDE

Growing up the only beetroot we ate came pickled from a jar. Nothing wrong with a bit of pickled beetroot I always thought it was delicious. I do think that Czech pickled beetroot is so much better than the one I can get in the UK. So much sweeter, yummier, I especially love the whole baby beetroots, it wouldn’t be a problem for me to eat a whole jar in one sitting....

These days I do prefer to use fresh beetroot. The possibilities are endless. I can always marinated it to get a lovely pickle like taste. I love raw, grated beetroot in salads, juiced, made into smoothies or raw soups. It is also great roasted with balsamic vinegar, or simply boiled and made into salads or mixed with grains to make a “risotto” (check out some of my other beetroot recipes).

Everybody is familiar with Russian Borscht, the famous beetroot soup. I know, traditional recipes don’t need to be messed with but I couldn't resist playing with it a bit and here is the result: borscht with attitude. I have infused the Russian soup with some Thai flavours. It will sure wake up your taste buds! I do wonder if my Russian friend will like it...

borscht-with-attitude

BORSCHT WITH ATTITUDE
This is easily doubled if you are feeding more people. I didn’t think kids would go with the spiciness of this dish hence the 2-3 portions...

Serves 2-3

ingredients
1 onion, diced
1 clove garlic, finely chopped
1 carrot, diced into 1cm (less than 1/2 inch) pieces
2 medium beetroot, diced into 1 cm pieces
4 cups of vegetable stock
1 Tbs vegetarian Thai red curry paste
1 medium-large potato, diced into 1 cm pieces
2 cups shredded cabbage
125ml (1/2 cup) unsweetened almond milk
lime to taste
fresh coriander

method
  1. In a medium sauce pan heat about 80 ml (1/3 cup) of water.
  2. Add the onion and garlic and cook until soft.
  3. Add the carrot and beetroot together with the red curry paste.
  4. Cook for about 1 min.
  5. Next add the stock and bring to a boil. Turn down the heat to a simmer.
  6. Cook for 10min before adding the potato.
  7. Cook further 10 min before adding the cabbage.
  8. Cook further 10 min or until the beetroot is cooked through.
  9. Add the almond milk and just heat up.
  10. Finally add lime juice to taste (I used juice of half a lime and a bit extra at the table)
  11. Serve in soup bowls garnished with coriander.

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