Borscht

I really like borscht, in pretty much any shape or form. Really, I just like beets, and borscht is a vehicle for beets, in my opinion, with added bonuses like sour cream or chunks of stewed beef or what have you, depending on the recipe.

The weather lately has been beautiful during the day but chilly at night, so when my father gave me some beets, I knew that I would make some borscht. Borscht is filling and warming and deeply satisfying, and you can freeze it to eat later, if you so desire. I decided to make a really basic borscht, since my father’s beets are pretty damn good, so here’s my simple borscht recipe, in the spirit of food sharing happiness. I’m enjoying a bowl right now, actually.

To make borscht, you will need:

Beets. You can use plain old red beets, golden beets, whatever, it doesn’t really matter.
Water
Salt
Pepper
Lemon Juice

Start by slicing the tops and bottoms off the beets and peeling them. Grate them into a large stockpot, using a coarse grater. You could also slice the beets with a mandoline into thin strips, but a grater works too.

Cover the beets in water, bring them to a boil, and then take them down to a simmer. When the beets are tender, add a healthy dose of salt, a few cracks of pepper, and the juice of one lemon for every four or so beets that you use. Depending on size. Just, er, taste it.

Serve hot with sour cream and chives or plain, if desired. You can also serve it cold, if you’re into that kind of thing, although I don’t really like cold borscht in cold weather. Use within a few days if refrigerated, or within three months if you decide to freeze it.