Ginger-Orange Borscht

Beets might be my favorite vegetable. They are a relatively new discovery for me as we never ate them growing up. I had never considered them, and in the back of my mind the florescent purple flesh most likely made me a little nervous. But after a first taste the fear disappeared, and I have been experimenting with more ways to incorporate it into our diet: steamed, baked, braised, shredded and raw in salads, pureed into a spread. This is the first time I’ve tired a soup. Not sure why it hadn’t occurred to me earlier, but just like carrot or squash soup, pureed into a broth and lightly seasoned, its delicious. With a touch of citrus and ginger, it is fresh and delightful!


Ginger Orange Borsche

Ingredients:
1 yellow onion, diced
2 large carrots, roughtly chopped
2 tablespoons ginger, grated
1 clove garlic
4 large beets, roughtly chopped
2 cups chicken stock
4 cups water
salt to taste
1/2 cup orange juice
zest of 1 orange, reserve a little for garnish
fresh mint and yogurt for toping (optional)

Directions:
Simple simple simple. Sautee onion until translucent, add carrots, ginger and garlic and cook on medium heat until carrots are soft and ginger and garlic frangrant. Add beets, stock, water, juice, and zest. Cover and simmer on medium high for an hour, or until the veggies are tender. Puree, season with salt and pepper to tast. Garnish with additional zest, crushed fresh mint leaves, and yogurt.

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