For those of you who have a lifelong aversion to beets, news flash! Fresh is best! That one bad experience of eating canned beets as a child will be a distant memory after you’ve eaten some recently harvested beets from your local farmers market. The colorful varieties are beautiful and the flavors are incredible. They are sweet and tender and can be used so many different ways. I make this soup nearly all year long as it cooks in half the time using the Aroma Digital Turbo Rice Pressure Cooker. The beets cook quickly, keeping their bright color and retaining most of their nutrients. This refreshingly sweet and sour summer time soup is best when served ice cold on a hot summer day but it is also delicious served warm.
1 cup water
1 lb fresh beets
¼ tsp salt
½ small onion, about 3 oz
¼ cup granulated sugar
¼ cup fresh lemon juice
1 egg yolk, beaten (optional)
3-4 small whole red potatoes, cooked and seasoned with salt and pepper.
Optional garnish of sour cream or yogurt; diced green onions or fresh dill.
Clean and rinse the beets, trimming the leaf tops and roots of the beets to an inch. This will help to prevent them from bleeding. (Using plastic gloves or paper towels is advised.) Place them on top of the Aroma Digital Turbo Rice Cooker’s steam rack and add 1 cup of water. Close the lid securely and set the steam vent to “Airtight”. Set to high pressure and cook for 15-20 minutes or until tender; time will vary depending on size of beets.
While beets are cooking, grate the onion on the medium side of a box grater or food processor. Drain any juices and set aside.
When beets are fork tender, carefully remove them from the pot using a slotted spoon or tongs, reserving beet juices for later use. Place the beets on a cutting board that has been sprayed with cooking spray. This will help to prevent your board from becoming stained with beet juice. When the beets are cool enough to handle, remove the skins, roots and stems, then grate.
Pour the beet juice from the cooking pot into a large measuring cup and add enough hot water to equal 3 ½ cups. Return the beet juice mixture to the inner cooking pot and add the salt, grated beets and onion. Press the Soup function and with the lid off, cook until it just reaches a boil, about 10 minutes. Press the Keep Warm button and add half the lemon juice and half the sugar, stirring well. Taste the soup while adding the remaining lemon juice and sugar one teaspoon at a time. It should have both a sweet and sour taste. Adjust the amounts according to your personal taste.
For a creamier and thicker texture, remove one cup of the soup and slowly stir in the beaten egg yolk until thoroughly mixed. Slowly add the egg mixture back to the pot while stirring quickly so as not to cook the egg. (This step may be omitted.)
Remove borscht from pot and refrigerate until icy cold. To serve, ladle the soup over a hot potato. Finish with a dollop of sour cream or yogurt and a sprinkling of diced green onions or fresh dill.
Over To You
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