Borscht (beet soup) - Vegan with dairy option
6-7 medium Beets
2 lbs Carrots
1/2 bunch Celery
Large piece Ginger, about 3"
1-2 lemons
Salt and pepper
Sour cream (optional; use about 1/2 tub total)
Cut off beet greens to leave an inch at the end. Wash beet roots well (you can cut very large ones but, otherwise, leave intact). Put into pot with enough water to cover. Bring to boil then turn down to a simmer and cook until you can put a fork into the beets but don't let them get soft enough to put a fork in all the way with ease.
Remove beets (save the liquid) and cool with water or just leave out until you can handle them. Slip off the skins (they will come off easily in your hands) and discard.
Coarsely chop the celery and carrots. You have a choice here. You can leave them raw, which will give the soup a fresh taste, or you can cook them in with the beets. If you do that, you probably want to add them as the beets are starting to soften, maybe 20-30 minutes from the end. If they're in the pot, remove them with the beets.
Put vegetables in a blender and puree with the ginger (if your blender isn't up to the task, grate it first). Use as much cooking liquid as needed. Add more cooking liquid at the end, if desired, to create the proper consistency.
Save that leftover cooking liquid. It makes wonderful beef-like stock for future soups. Or you can chill it and drink it (strain first if you choose this option).
Add salt and pepper to taste (or let individual eaters do it at the table). Add juice of one lemon, or serve with wedges of lemon for eaters to add their own.
Chill overnight and serve cold. The soup will be very thick.
Serve with a dollop of sour cream if desired (excellent as a vegan soup though).
Makes enough to feed 8 dinner guests with some seconds. I generally serve this at Passover seder.
(posted to foodlab 15 Jul 2007)
