Cathi Litzenberger
Morning Star Columnist
Summer is half over but there are many here in B.C. who have missed the joy of the season to date: first to flooding, and then because of the horrific wild fires that have cost so many their homes. My heart goes out to all of the people affected by these unfortunate — and often human-caused — disasters. As for fires, once started, it matters not who or what started them as they destroy everything in their path.
In early summer when her garden was producing the first little beets, carrots, potatoes, and green beans, my mother-in-law would make up a big pot of spring borscht for everyone to enjoy. I miss her and so today I’m offering two spring borscht recipes. The first is amazing with new vegetables, and the second wonderful any time. Both are still nice later in the year when the vegetables are more mature. Enjoy!
Spring Borscht 1
1-1/2 cups tiny baby potatoes (cut in half)
2 cups diced baby beets (with the greens)
1 tsp. salt
1 tbsp. vinegar
1 cup sliced baby carrots
1 cup green beans, cut into one-inch pieces
1 cup shelled new peas
2 cups shredded cabbage
1 tbsp. chopped parsley
1 tbsp. chopped dill leaves
1/4 cup chopped onion
1 can (28 oz.) tomatoes (or 4 cups fresh, peeled and chopped)
1 stalk celery, sliced
Salt and pepper to taste
1/3 cup butter
1/2 cup chopped onion
1 tbsp. sugar
1-1/2 tsp. chopped dill leaves
1 cup sour cream
Cover potatoes and beets with water; add salt and vinegar. Bring to a boil; add carrots, beans and peas. Add water to just cover if needed; boil 15 minutes. Add shredded cabbage, parsley, 1 tbsp. chopped dill, 1/4 cup onion, tomatoes, celery, salt and pepper. Add more water if necessary. Boil 30 minutes longer.
Melt butter in frying pan, add 1/2 cup cup chopped onion and cook until very tender but not brown. Add to soup with sugar and 1-1/2 tsp. of dill. Boil 10 minutes more. Remove from heat and allow to rest for 30 minutes. Add a little soup to the sour cream; return it to the soup and stir well. Place soup on low heat for a few minutes to heat through. Serves 6.
Spring Borscht 2
4 small beets (including tops)
1 cup shredded cabbage
1 chopped onion
1 potato, peeled and chopped
1 small carrot, chopped
1 small stalk celery, chopped
1/2 cup chopped green beans
6 cups chicken or vegetable stock
1/4 cup ketchup or tomato juice
1/4 cup sour cream
1 tbsp. flour
1 tbsp. lemon juice
Pinch of pepper
2 tbsp. fresh dill
Sour cream
Fresh dill sprigs
Cut greens and stems from beets; chop. Set greens aside. Peel beets and chop.
In a large stockpot, combine beets and stems, cabbage, onion, potato, carrot, celery and green beans. Pour in stock and ketchup or tomato juice; bring to a boil. Cover and simmer for about 40 minutes or until vegetables are tender-crisp.
In a small bowl, whisk together sour cream, flour, lemon juice and pepper; stir into soup. Stir in beet greens; cook for 15 minutes. Stir in chopped dill. Ladle into bowls; top with dollop of sour cream and garnish with dill sprigs. Makes 8 servings.