Last Friday night we had a double date with our friends Jenn & Neil, and went to go see the ten o’clock showing of the new Harry Potter movie. It was opening night of the penultimate Potter flick, so our plans necessarily involved us getting there a little early. And at nine o’clock, there was already a hugely long line to stand in! Our plans that night also involved a quick dinner here beforehand, with a big pot of beet soup, some dressed up grilled cheeses, and some freshly baked oatmeal cookies. It was just the sustenance we needed for all that long line standing!
This beet borscht is a lovely and delicious soup, one we make at least once, maybe twice, a winter. It’s preparation is so beautiful in its simplicity. A collection of carefully diced vegetables – onions, leeks, beets, turnips, celery, garlic – are slowly sautéed in butter. Then a rich beef stock is added, and the pot simmers for a short while while the flavors intermingle and intensify. At the very end, I add a dose of tart red wine vinegar and a handful of fresh dill, which add layers of flavor and a big bit of brightness.