Original Post: Oh My Borscht
Ingredients2 giant grated beets
10 cups water
4-6 tbsp lemon juice
4-6 tbsp rice vinegar (or any white vinegar)
2 tbsp sugar
S+P
Grate the beets somewhat finely and put into a large cooking receptacle (soup pot, sauce pot, any pot) and bring to a boil.
As the beets boil (go for about 40 minutes total or until the beets have reached your desired level of tenderness) begin to:
1) attempt to skim off the foam that forms at the top if you have a skimmer (I do not so I did not skim and the soup was delicious)
and
2) Add acidity. Start with 2-3 tbsp lemon juice and and light colored vinegar (I used rice vinegar) each and keep adding to taste. I like mine quite acidic so I probably got up to 6 tbsp of each.
3) Towards the middle of cooking, add 2 tbsp sugar, a few pinches of salt and a bunch of ground black pepper.
**Don't be afraid to taste, there's nothing raw in here!**
In the end you have the option of leaving the beets as little shavings (which I like) or blending the soup into something a bit thicker.
10 cups water
4-6 tbsp lemon juice
4-6 tbsp rice vinegar (or any white vinegar)
2 tbsp sugar
S+P
Grate the beets somewhat finely and put into a large cooking receptacle (soup pot, sauce pot, any pot) and bring to a boil.
As the beets boil (go for about 40 minutes total or until the beets have reached your desired level of tenderness) begin to:
1) attempt to skim off the foam that forms at the top if you have a skimmer (I do not so I did not skim and the soup was delicious)
and
2) Add acidity. Start with 2-3 tbsp lemon juice and and light colored vinegar (I used rice vinegar) each and keep adding to taste. I like mine quite acidic so I probably got up to 6 tbsp of each.
3) Towards the middle of cooking, add 2 tbsp sugar, a few pinches of salt and a bunch of ground black pepper.
**Don't be afraid to taste, there's nothing raw in here!**
In the end you have the option of leaving the beets as little shavings (which I like) or blending the soup into something a bit thicker.
Make sure to separate the soup into the approximately weekly portions. The boiled beets should easily last out 1.5-2 weeks in the refrigerator and are easy to freeze. I think this recipe makes about 10-12 big servings of super low-cal soup so I garnished half of it with vegetables and left the other half to hang out in the fridge.
Garnish: One large cucumber (finely chopped), a bunch of handfuls of fresh dill (optional if you REALLY hate dill. Parsley?) and 3 long scallions (also finely chopped)
Cool the garnished portion in the refrigerator overnight.
Garnish: One large cucumber (finely chopped), a bunch of handfuls of fresh dill (optional if you REALLY hate dill. Parsley?) and 3 long scallions (also finely chopped)
Cool the garnished portion in the refrigerator overnight.
Serve the soup chilled or room temperature.
To make the soup pink (and also SUPER tasty) add in a 1-2 tbsp of plain greek yogurt (0% or whatever you want) and mix.
I wound up taking this to work with me in a mason jar with some bread for dipping. I think dipping bread into this soup is AMAZING.
This recipe is by far one of my favorites for an absurdly low-cal lunch option that tastes good and takes a while to eat.
Caution: The shaved beets can make eating this a bit messy so if you want something easier, go ahead and blend the beets or chop them up into little cubes.
To make the soup pink (and also SUPER tasty) add in a 1-2 tbsp of plain greek yogurt (0% or whatever you want) and mix.
I wound up taking this to work with me in a mason jar with some bread for dipping. I think dipping bread into this soup is AMAZING.
This recipe is by far one of my favorites for an absurdly low-cal lunch option that tastes good and takes a while to eat.
Caution: The shaved beets can make eating this a bit messy so if you want something easier, go ahead and blend the beets or chop them up into little cubes.
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