I wonder if you culinary experts on here (Im one of course. .as Tricky will vouch for !)
You helped me with my plums last time...now its my beetroot..
For past 2 days Ive been cooking beets. I use them as a 'vegetable' sometimes and with a little light vinegar for salad.
I have quite a lot and what I would like is a nice simple recipe for beetroot soup please..
Ive never ever tasted this .Is it Russian/Polish dish?Forgotten name..
and is it best served hot or cold..I imagine cold would have more flavour?
Thanks a lot

Hiya Mate

The soup you mean is Borchts (I'm not sure that is how you spell it)
but it is served cold, usually with sour cream on the top. If you go to
www.deliaonline.co.uk, you will find a receipe for it. Disgusting stuff
though, but might appeal to your eclectic tastes
Just leave out the curry sauce on the side!
I'm surprised though that you are not being a bit more imaginative with your beets, why not try:
Beetroot Curry
Beetroot Smoothie, Beetroot pastie, or even Jacket potatoe stuffed with
Beetroot (a favourite of yours I'll bet)

Trickyx

tricky wrote:Hiya Mate

The soup you mean is Borchts (I'm not sure that is how you spell it)
Trickyx

Yak Yak Yak,......are we talking about the same smelly thing here? is It cow meat? How on earth can anyone like this?

Guest do you mind me asking ..why are you comming in on this?...if its an in joke( yak and cow meat )or something then im out of line and i,m sorry but it looks to me as if your just butting in between two mates swapping info ...if they were in a bar and you did this youl,d be told where to go...theres been a lot of people recently getting p****d off at this behaviour so why are you kepping it up.
gerry

Ellie, try this:-

http://www.recipesource.com/soups/soups/13/rec1337.html

Girls I love you,

If you'll beetroot to me

I'll beetroot to you

Rod! Tu est tres mmmmmm
and we will Beet-root you any time you want
But only if you promise to become......de-borsch-ed mm?

Hi Ellie, Heres a couple of beetroot recipes for you.

Beetroot Crisps

Chop beetroot into wedges, and deep fry (like chips) drain on kitchen paper.
Mix 7oz of Greek yoghurt,with 1tbs fresh chopped chives, and use as a dip.


Beetroot Gratin

1oz butter 1/2beetroot (or so) peeled and grated 1tbs red wine
2tbs red wine vinegar 3oz stilton crumbled seasoning to taste

1. Preheat oven gas 9
2. Melt butter in fry pan
3.Saute beetroot for 3mins
4.Add red wine vinegar,red wine and seasoning,simmer 5mins
5.Transfer to a oven proof dish,Top with the stilton
Bake for 2-3mins until the stilton has melted

Hope you enjoy them...Bon Appertite!

Hi Ellie I have a Beetroot chutney/relish recipe that is very nice.it contains beets, onions apple spices vinegar ect.Will mail the recipe in about 2 weeks.Its panic here as we are off to CVO in 7hours and am still waiting for 1/2 the party to arrive.
Have you thought about beetroot wine of cooking then freezing the beets(boiling) them is best.Good luck.
Liz

Ellie,I hanven't tried therecipe yet, but it sounds very good:


Red Hot Cold Beet Soup
1 Tbs (15 ml) olive oil 1 medium onion, finely chopped 2 ribs celery (including leaves), finely chopped 3 cups (750 ml) peeled and chopped fresh beets 3 cups (750 ml) chicken or vegetable stock 1/2 tsp (2 ml) hot sauce, or to taste Salt and freshly ground pepper to taste 1 cup (250 ml) buttermilk or plain yogurt 2 Tbs (30 ml) chopped fresh dill for garnish Heat the oil in a pot over moderate heat and saute the onion and celery until tender but not browned, about 5 minutes. Add the remaining ingredients except the buttermilk and dill and bring to a boil. Reduce the heat and simmer covered until the beets are tender, about 15 minutes. Remove from the heat and cool to room temperature. Stir in the buttermilk and refrigerate for at least 2 hours. Serve garnished with chopped fresh dill. Serves 4 to 6.

Mmmmm heini..tell you what that sounds real good..it also contains another favourite of mine 'celery'!and the finishing touch Dill? another fav.Thank-you!
Thanks too to Tricks & Sam for websites..Jax those beetroot crisps sound something really different..must have a go at them
Lizzie I just love chutneys(prefer them to sweet pickles)so I will definitely try that one too thank-you
Gerry sweetie dont worry about guest ..maybe hes trying to suggest a 'YAK' recipe(well he said 3 times)..trying to fink a minute (wot is yak?) is it sort of llama
Cow meat ..have you got your beet mixed up your beef darling?
Tricks darling...yeah I beat you to that one..a beetroot stuffed jacket..mm yummy delish!
Curried beetroot ? could be a challenge..Ill try it on the boys Saturday night

Beetroot Chutney makes about 7 1/2 lbs
4 lbs cooked skinned and diced beets
2 lbs cooking apples peeled and diced
1 lbs onions skinned and chopped
grated rind and juice of 2 large lemons
2 tbsps grated ginger or 2 tsps ground ginger
2 tsp salt
1 tsp groung pepper
1 lb sugar white or brown
1 3/4 pints malt white vinegar
1 2 finely chopped shillies optional
Method
Put all ingredients into a large pan
Stir over a low heat until the sugar dissolves
Bring to the boil then lower to a simmer
Cook approx 1 1/2 hours until thick and gooey
Spoon into jars whilst hot.
The chutney is really very tastey and goes well with cheese or cold meat

Madhur Jaffrey recipe

3/4 lb raw beetroot
4 tablespoons oil
1 teaspoon whole cumin
1 clove garlic chopped
4 oz onion chopped in chunks
1 teaspoon flour
1/2 teasponn cayenne
1/ lb toms peeled and chopped (or a tin)
salt
1/2 pt water

peel the beet and cut into chunks (about 6 per beet)
Heat the oil, sizzle the cumin
add the garlic for a bit
add the onion, 2 minutes
add flour and cayenne, fry for a minute
add beet, toms water, simmer for 30 mins until beet tender
remove lid, increase heat until sauce thickened.

This is really nice. Not quite as nice as tabitha dangling outside the ice cream shop in her suspenders, but nice in its way.

What do you mean Mr Meachem--dangling outside the icecream shop?
I dont want to be kept hanging around for too long.Dressed like that I may well catch cold
By the way your chutney sounds very--tasty

when the guest said yak did he not mean yuk , bless him he got shouted at! Anyway, something else to do with beetroot. Put it in a non-aluminium pan with water or stock coming half way up the whole beets and add some salt and caraway seeds. Cover in butter papers or buttered greaseproof paper and cook on the stove top for an hour on a very low heat, checking intermitently that the stock hasnt evaporated-if so top it up!