What I have in the fridge:
-Bunch of baby red beets and greens
-Bunch of baby yellow beets
-Whole Wheat Bread
In the past I have had a major beet fail but not peeling them and in the end the dish ending up tasting like soil. I decided to tempt fate again and just peel the ones that look "soily" and leave the peel on the babies. Wondering if this will be my downfall, and if I should know better.
|Left over scraps|
I have some greek yogurt to use instead of sour cream, and to it add some dill I have drying. A bit of an ode to traditional beet flavors. Last night I purchased (on sale!) some whole wheat bread at the local health food store when I was there buying vitamins for P. The bread is amazing and I think we're hooked, it's the closest thing we have found to Manghi's in Montpelier, VT.
Into the soup goes the greens and stems (hate to waste anything and I find them tasty) for a final 5 on the stove. The final verdict is that the soup does not taste like soil! I'm happy I added the curry, it makes it more complex. P claims the soup is too thick to be a borsht, (but was I even making borsht?) but eats it up anyway. This is a hearty soup, the greens add a much needed texture element and a splash of green in this sea of red. The dollop of yoghurt is key and makes it feel more finished. The toast rounds it out into a great light supper.