Beautiful pink soup. Lovely to look at, delightful to eat.
Since the word Borscht sounds so harsh and ethnic, I'll call it winter beet soup instead.
Winter Beet Soup
6 ea medium beets
3 ea star anise pods
water and Mirror Pond Pale Ale in a 2:1 ratio to partially cover the beets.
Combine above and roast for 40 minutes at 350 degrees.
When cooked, peel and medium dice the beets, reserving the roasting liquid. Set aside. I suppose you could substitute two cans of beets but they're so easy to roast, why not just use fresh?
1 qt stock (beef or chicken)
2 onions, medium dice
2 carrots, medium dice
2 Tbsp olive oil
4 Tbsp butter
1.5 cups creme fraiche (or sour cream)
Saute onions and carrot in olive oil. Add stock and beets. Simmer for 1 hour.
Add beet roasting liquid, butter and sea salt TT. Heat thoroughly. Serve with generous dollop of creme fraiche on the top with a side of thick, dark bread.
Note: If you look into the toilet after eating a lot of beets and see something odd you're not bleeding internally. Red beets tend to stain your bowel movements and urine a startling shade of red.
Creme fraiche is easy to make. Combine 1 ounce fresh lemon juice to one cup heavy cream. Allow to stand for 8 - 12 hours.