It is so cold here in New Hampshire. January is pretty brutal, and I am making hot hearty soups more often than ever.
When I was a child, there was no such thing as “I don’t want to eat” or “I don’t like this”. Could it be the fact that there really was not much choice in food? I remember, I tried a banana for the first time when I was maybe 9 or 10. Before then there were no exotic fruits available to the masses while the Soviet Union was in operation. I distinctly remember when I realized that something had changed in the air (as an adult, I can tell it was the fact that my country was finally independent and trying to getting back up on its feet:), when my father, my brother and I went to this newly opened private (a new concept as well) store and they had yogurt from Germany and Brussels sprouts for sale. Brussels sprouts could be an acquired taste, but deep down I was afraid not to like it because what if it was an illusion? We were becoming part of the “normal” “civilized” world and they all ate foods that we had no access to before! Brussels sprouts, here I come!:)
That said, though, it is true when people say that you will go back to the foods you grew up with. They have now become your comfort food. And my comfort food is not pizza or burger or peanut butter and jelly. I like them, too, but when I want something to feel really at home, I make things that are deep within me: something from pork, something from potatoes and, of course, a simple soup (like the sauerkraut one I posted last week). Add some Lithuanian dark rye bread and smoked bacon, and my life is complete.
Today’s recipe is a beet soup with bacon, or more widely known as borsch. Yes, beets again (check out my beet salad from not too long ago). I might be generalizing, but it is quite possible that every hostess has her own recipe of a beet soup in Lithuania (and other Eastern European countries). The ingredients again are simple and few, but the possibilities are endless.
Simply Ieva
Yields 6+ people
A hearty beet soup, otherwise known as borsch, with few ingredients that is sure to keep you warm.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 6 potatoes, cubed
- 4 strips of bacon, cut up into small pieces
- 2 carrots, diced
- 1/2 onion, diced
- beets, cubed + leaves (You may also use canned or marinated beets)
- 5 tsp of soup base (chicken or beef)
- dill, to taste
- 10-12 cups of water
Instructions
- If you are using uncooked and otherwise unprepared whole beets and leaves, cook the beet root first. It is cooked when you can insert a fork without an effort.
- When the beet root is cooked, and cool enough to touch, cut it into small cubes.
- While the beets are cooking, prepare the rest of the ingredients: chop up the beet greens (leaves), dice the potatoes, carrots and onion; cut up the bacon
- Heat water in the pot and bring it to a boil
- Add 5 teaspoons of the soup base
- Add in the cubed potatoes, cook for about 5-7 minutes
- Meanwhile, heat the pan and place the cut up bacon in it. Cook on medium heat for a few minutes
- Add the onion to the pan with bacon
- When the onion becomes translucent, add the carrots. Cook until the bacon is ready, and onion and carrots are cooked.
- Once the potatoes are somewhat cooked, add the beet greens (leaves) and allow them to cook for about 5 minutes.
- Once everything is cooked through, pour the bacon, onion and carrot mixture into the pot with beets and garnish with some dill.
- Let it sit for the flavors to mingle, if you have the patience:)
- Best served with a dollop of sour cream.
- Enjoy!:)
Notes
You may peel the potatoes, but I often just wash them and dice them skin and all. Cutting up bacon can be messy. Use kitchen scissors for this task. Easy peasy and can be done straight into the pan.