Red pigment showers a hearty European style carrot and potato soup with beets.
Gentle aromatics of caraway, apple cider vinegar and honey smooth over the palate.
Autumn always fights for my attention, energy and limited leisure time.
I’m constantly torn between work related tasks...
time in the kitchen creating new recipes...
or spending more time taking wonderful nature walks.
If I had only one choice...spending quality time with nature would win hands down.
Here are just a few scenes which we were fortunate enough to experience from:
Ste-Mélanie and St-Jean-de-Matha entry of the regional Park:
des Chutes Monte-A-Peine-et-des-Dalles.
In this particular park, our walk became a surprising hike which led us to magnificent views.
The Lanaudière area of Quebec holds many water fall scenery snuggled within dense forests.
A real paradise which Mother nature has blessed us with to resource ourselves.
Around this time of year, I certainly have my basket full of beets, carrots and potatoes.
Although, I had Borscht soup decades ago in Munich, Germany...
I remembered asking for seconds and created mental notes.
It did have cabbage, celery and tomato purée with I believe a helping of fresh dill.
Respecting the original recipe would have been appropriate...
however, I was missing a few ingredients.
I went for it anyway and I found that my combination was truly a flavourful composition.
Enjoyed it so much that seconds got had at our table as well.
Borscht style BEET potato carrot soup
serves 8
(American / Metric measures)
. 1 large, sweet onion, thinly diced
. 2 medium carrots, thinly sliced
. 3 cups (3 medium) raw beets, thinly sliced sticks
. 5 cups (3 medium) potatoes, thinly sliced, diced
. 2 Tbsps. (30ml) unsalted butter
. 2 Tbsps. (30ml) e.v.Olive oil
. 1-1/2 tsps. (7.5ml) ground caraway seeds
. 2 tsps. (10ml) sea salt
. 2 Tbsps. (30ml) tomato paste
. 4 cups (~1 Litre) low-sodium chicken broth
. 2 cups (~500ml) water
. 1 Tbsp. (15ml) Apple cider vinegar
. 1 Tbsp. (15ml) mild Honey
. garnish: dollop of sour cream or 'Greek style' yogurt
PREPARATION:
1. It's important to prepare all the cut vegetables before starting. Set aside.
2. In a very large, deep (5 quart) saucepan, heat both the butter and oil on MED-HIGH heat.
3. Add in the onions and cook until translucent. Then, LOWER the heat to MEDIUM.
4. Add and stir in the ground caraway seed, the salt and tomato paste.
5. Toss in the carrots, beets and potatoes. LOWER the heat to LOW-MED. Cook and toss for about 10 minutes.
6. Very gradually pour in both the chicken broth and the water. Bring it back to a boil and then lower the heat to LOW-MED. Cover with the lid and cook for 20 minutes.
7. Afterwards, stir in both the apple cider vinegar and honey. Cover again and lower the heat to LOW. Cook for a last 30 minutes.
. This soup can either be served hot or cold with an optional dollop of sour cream or yogurt. Enjoy.
Good for our heart and digestion was just the ticket we needed after our amazing hike in the Lanaudière.
Thank goodness for leftover hearty soups.
Thank goodness for leftover hearty soups.
Enjoy the luxurious colors and don't forget to get a breath of fresh air before getting back into your kitchen.
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SAVOURY creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
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