Yellow Beetroot Borscht

borscht

I found some yellow beetroot at a grower’s market in the city today and decided use it for the delicious Russian/European soup borscht. Instead of the vivid ruby red colour of traditional borscht, the yellow beet created a vibrant yellow soup. You can of course, use ordinary beetroots for this recipe. Don’t ask me why I felt like eating this at this time of year! The temperature outside in Sydney was about 30ºc and I was sweating like a pig. Maybe after 5 years, my brain still hasn’t adjusted to the southern hemisphere’s opposite seasons. This is a dish best served hot in a cold climate. It will warm every inch of your soul, not to mention looking very colourful and impressive along the way. If you’re in a hot country, pop on the air conditioning to it’s lowest setting, slip a jumper on and tuck in.

RECIPE:

DIRECTIONS:
450g belly pork / forequarter chops (with fat)
1 teaspoon caraway seeds
2 tablespoons unsalted butter
2 carrots (coarsely grated)
1 onion (finely chopped)
4 small/medium yellow beetroots (peeled & coarsely grated)
1/2 small cabbage (finely shredded)
1 large potato (peeled & coarsely grated)
2 teaspoons salt
freshly ground black pepper

DIRECTIONS:
Place the pork and the caraway seeds in a large pan and cover by about 1cm with water (about 1 litre) Bring to a boil then reduce the heat to medium low and simmer for 1 hour until the tender. Remove the pork and chop into bitesize chunks. Return back to the pan with the liquid.

Melt half the butter in a large frying pan over a medium heat. Fry the carrots and onion for about 4-5 minutes. Remove from the pan and tip into the soup pan, add the remaining butter to the frying pan and fry the beetroot for 5-7 minutes – add this to the soup pan along with the cabbage and potato. Add about 600-700ml water. Bring this to the boil then reduce the heat to low and simmer covered for 2-3 hours on the lowest heat, stirring occasionally. Check for seasoning then serve.

SERVING:
Serve on a winter’s day with a dollop of sour cream and a sprinkling of fresh dill alongside a massive wedge of bread.

  • Joel

    Hi Where did you manage to find yellow beet around sydney? I know it’s been a long while since but any ideas where i could chance upon some? I’ve been searching high and low for it. Thanks 🙂

    • leej

      I absolutely remember where I bought them. At the monthly Sydney Markets in Pyrmont. The markets next to the Casino are held the first Saturday of every month. There’s an organic fruit and veg stall that has the best produce. I snapped them up when I saw them.

      Good luck!

  • Carrie

    This is awesome! Congratulations!

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