I have posted before about my love for golden beets, and this recipe will certainly reinforce that.
I also love borscht, but had been warned about making it at home, because of the danger of staining your counters with the beets. Logic told me there was less danger of staining with these golden beets, and the flavor is also much more delicate. The color, unfortunately, reminded me of the fake yellow chicken gravy we used to get in junior high ! Don't be put off by that, however. It is quite delicious.
Thanks to our Ukrainian friend, Stephanie, for this very traditional borscht recipe (and I did take a couple of liberties...).
I paired this with a sandwich of bacon, avocado and roasted red pepper (recipe follows)
Golden Beet Borscht
10 cups chicken stock
5-6 large golden beets, boiled, peeled and shredded (wear gloves!)
1 large onion, diced finely
2 cloves garlic, minced
2 large carrots, diced finely
2 stalks celery, diced finely
2 large potatoes, diced into 1/2 inch cubes
3 cups shredded cabbage
1/2 cup fresh squeezed lemon juice
Salt and pepper
Sour cream and fresh dill
In a large stock pot, bring chicken stock to a simmer. Add onion, beets and garlic, and simmer for 15 minutes. Add carrots, celery and potatoes, and simmer an additional 15 minutes. Add cabbage, and simmer just until tender, approximately 5 minutes. Stir in lemon juice, and season with salt and pepper. Serve topped with sour cream and dill.