Caraway Beet Soup
When Tom is away, I can make whatever I want. He doesn't like beets, but I do. It must be my western Pennsylvania blood.
Being on my own, I made a beet soup from the calendar by Edible Finger Lakes which had the Beef Short Ribs with Balsamic recipe.
Why don't people like beets?? To me, they are just as good as carrots, for example.
I will probably be like Mrs. Shuttleworth, one of my mentors from my Westchester days, who was both my friend and my landlord. And as she aged, she ate beets and cottage cheese almost daily. But Cheetos might be on my list. Or something else wicked.
Savory Beet Borscht
adapted from Edible Finger Lakes
2 T. olive oil
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped (leaves are good)
2 cups chopped cabbage
1 T. caraway seeds
1 T. fresh thyme (I used dry)
2 cloves garlic, minced (I grated it)
4 large beets, roasted, peeled and chopped
6 cups beef or vegetable stock
2 T. tomato paste
2 T. red wine vinegar
1 T. honey
salt and pepper to taste
1/2 cup sour cream or creme fraiche
3 T. chopped fresh dill (optional)