Day 94: Borscht Beets ♥

That's my dog Lady in the background!
Russian-style beets, roasted then tossed in sour cream and caraway. Delicious!

~recipe & photo updated 2008 & 2011~
~more recently updated recipes~

2005: Almost missed this one! Way back in April, I scanned the vegetable sections of favorite cookbooks, placing post-it notes on promising-looking pages. Now I simply flip from one post-it note to the next. (This is a time-saving trick for cookbooks and cooking magazines, like offline Favorites. Sometimes I add a note like 'fall' or 'spring' or underline a key ingredient.)

But I missed Borscht Beets until this morning, when a cookbook opened up to an unmarked page. Thank you, Veggie Gods - this is a keeper! It was a winner if only because all the ingredients were on hand, including a bowl of field-dusty beets from last week's farmers market that needed attention. But the taste is utterly distinctive - the blend of caraway and sour cream is subtle and screaming at the same time.

2011: Turns out, this is a recipe I turn to quite often. It's made with on-hand ingredients and people really like it. So do I!


Hands-on time: 10 minutes if the beets is cooked
Time to table: 15 minutes

If the beets need cooking:
Active time: 20 minutes
Time to table: 1 hour, 20 minutes

Makes 3 cups to serve 4

Water to cover
1 1/2 pounds fresh beets
1 teaspoon kosher salt

1/2 small red onion or yellow onion, chopped
1/3 cup balsamic vinegar
1 teaspoon sugar
1 teaspoon caraway seeds (don't skip this)

1/2 cup sour cream (reduced from the recipe's 1 cup but I found it generous)
1 tablespoon fresh dill, chopped
Additional kosher salt & freshly ground pepper

Cook the Beets: Fill a large saucepan with enough water to cover the beets plus about an inch. Place it on MEDIUM HIGH heat and bring to a boil. While the water boils, clean the beets. Wash them well, snip off the root ends, cut off the stem ends, leaving about an inch intact. (I read that this helps retain flavor.) You'll be tempted but do not cut off the root end. (This lets the beet essence seep out while cooking.) Add the beets and the salt to the water. Cover and bring to a boil. When the water begins to boil, reduce the heat to MEDIUM and simmer for about 45 minutes or until the beets give way easily when a small knife is inserted into the flesh. Transfer to a colander until cool enough to handle, about 15 minutes.

Cook the Onions: Combine the onion, vinegar, sugar and caraway seeds in a small saucepan and bring to a boil over MEDIUM HIGH. Set aside.

Assembly: Peel the beets and chop into bite-size pieces. Stir in the onion mixture, sour cream and dill. Season to taste. Serve at room temperature.

You could also roast the beets, this is My Favorite Way to Roast Beets.

~ more beet recipes ~
~ three favorite vegetables with sour cream, from Kitchen Parade ~
~ more favorite vegetable recipes ~
(this was my very favorite recipe in July 2005)

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. These sound delish! I'll have to give them a try.


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