“3 Beets & Some Endive,” monoprint, 23” x 21”, 2004

Olin, Debra

Whole Beet Borscht

Adapted from Laurel’s Kitchen, A Handbook for Vegetarian Cookery
& Nutrition, 1976, Nilgiri Press
8 beets with tops
3 medium potatoes, diced
1 onion, chopped
3 quarts vegetable stock
2 tablespoons oil
2 tablespoons whole wheat flour
juice of 1 lemon
This borscht recipe takes advantage of the whole beet, including
the tender green leafy top which is full of vitamins and minerals. I
prefer it cold, but it can also be served hot. As you’re serving, put a
spoonful of plain yogurt on top of each bowl.
Wash the beets and the beet tops. Chop beet tops fine and set
them aside. Peel and grate the beets and cook with the potatoes
and onion in the vegetable broth. Simmer the vegetables until they
are well cooked.
Mix the oil and flour and cook on low heat for 2 minutes. Add 1 cup
of the soup mixture slowly and cook this sauce until it thickens, stirring
constantly. Return the sauce to the soup pot.
Add lemon juice, salt and pepper to taste. Stir in the chopped beet
greens and cook the soup for 5-10 minutes more. Taste and adjust
the seasoning.