Monday, July 21, 2014


A combination of summer's finest seasonal ingredients, and my recent wanderings in Brighton Beach (known as "Little Russia" to the Brooklyn locals), has left me with a craving for beets.

Red, ripe, naturally sweet - I love them picked or steamed, in salads and soups. One of my favorite summer foods from my childhood was my mom's pickled eggs & beets, the eggs stained burgundy with the vinegary sweetness of the beet-infused pickling liquid.

This time, I whipped up a quick beet soup - it's super simple and, if you omit the yogurt or sour cream garnish, it's vegan too!

You'll Need:
2 medium sized red beets, peeled and diced into 1/2" cubes
1/2 one yellow onion, chopped
3-5 cloves garlic, chopped 
1tbsp fresh parsley, chopped
1/2 tsp lemon zest 
White pepper
Black pepper
Sea salt 

For the Garnish: 
Greek yogurt (or sour cream) 
Fresh dill (or parsley)

Add beets, onion, garlic, parsley, salt and pepper to a medium saucepan.
Fill with water just to the top of the beets, and bring to a boil.
Simmer until the beets are fork tender (the softness you'd want potatoes to be for mashed potatoes)
Add lemon zest just at the end, and remove from the heat.

Using a stick (immersion) blender, puree until smooth.
Garnish with Greek yogurt, or sour cream, and some fresh dill.


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