Marina (From Marina’s Solar) wrote a borcht recipe for the Feast Cook’s Guild’s fund raising calendar that was amazing. She quoted this recipe as an example of other beet soup recipes: “In Byzantium beets, sorrel, onion, garlic, and vinegar, boiled together, cleared the digestion. (Source: Tastes of Byzantium)….” but she didn’t redact this one specifically. “…cleared the digestion” has me curious but I carry on.
- 10 small beets (~4 cups) quartered
- 3 cups of chopped sorrel
- 2 onions, quartered
- 1 tbsp garlic, chopped
- 2 tbsp white wine vinegar
- Combine all the ingredients in a stew pot and cover with water. Bring to a boil, and then simmer until beets are soft and onions are clear, about one hour.
I’m totally going to borcht-ify this with an immersion blender.