Citrus-Ginger & Carrot Borscht with Goat Cheese
In March, spring is a tease. Nothing new has arrived at the markets yet, and we all start to become uninspired by root veg. In his pureed borscht-of-sorts the citrus and ginger brightens beets and carrots into something almost springlike. Does the fact that it has beets in it classify it as borscht? Or is this borscht blasphemy?
It’s what we balanced on our knees while half-watching the Academy Awards, when W asked if he could be Buddha, and while sitting on the chair beside his bathtub, when he turned me into a chicken. Thanks to Sue from London, long time reader/supporter/cheerer on of my blog and steadfast commenter for passing this on.
Just look at that colour! The original was dolloped with sour cream, but since roasted beets and goat cheese (with toasted walnuts or pecans) make for my favourite salad, I assumed it would translate well into a steaming bowl of soup. (I was right.)
Citrus-Ginger & Carrot Borscht with Goat Cheese
AuthorJulie
In a large pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the carrots, ginger and garlic and cook for another 5 minutes or so. Add the beets, stock and orange zest and simmer for about an hour.
Puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm or chilled with a dollop of goat cheese or sour cream.
Ingredients
Directions
In a large pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the carrots, ginger and garlic and cook for another 5 minutes or so. Add the beets, stock and orange zest and simmer for about an hour.
Puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm or chilled with a dollop of goat cheese or sour cream.
One more thing: Are you single? Like to eat?
My friend Patrick, a real-life chef who trained at the Cordon Bleu and now owns InterCourse Chef Services has offered DwJ readers a discounted rate on his Hands-On Cooking Class for Singles (or could it be called a hands-on singles cooking class?) this coming Thursday, March 11th at the Cookbook Company. The normal fee for the class is $100, but if you email Patrick and tell him you heard about the class here, you’ll only pay $80. It’s a great opportunity to mix and mingle with other singles, have some wine and learn a thing or two about cooking great food.
Bonus: one of the participants that registers by mentioning this blog will win a free enrollment, so by registering you may get in for free. To register, email Patrick at patrick@inter-course.ca (don’t use the PayPal sign up option on the website or you’ll miss out on the discount.)
Hands on Singles……hmmmmmm sound like fun!
That looks like a killer soup. Thanks for the ideas, Julie
Maybe it’s not borscht technically but who cares? It looks awesome, much brighter flavours I’d think than the average borcht. Beets are going on the shopping list. Thanks to you & to Annie & Sue for sharing!
Wow soup looks great. I just have to get some beets…but first need to clean out my freezer of stuff!
And I would LOVE to do the Hands on Singles course…but I’m guessing it is in Calgary? 🙁 Drat. Wish they had something like that here in Vancouver/Lower Mainland. I am single and desparately need to learn some better cooking skills. Watching Food Network only teaches you so much…
I got some beets this weekend with no particlar plan. I now know what they’re being used for. Thanks!
That looks like the perfect powerfully red dish to make on International Women’s Day.
Mmmmm…
I LOVE beets and goat cheese. I’m so glad you thought to add the cheese to this dish….
A single’s cooking class sounds kind of fabulous, and one with the name of InterCourse HAS to be brilliant.
Blasphemy be damned, this is pure BRILLIANCE!
Beautiful soup with a very artistic swirl!
Wondering if during the singles cooking classes there might just be some “panky in the pantry” lol.
So glad you liked it as much as I do! I must admit I don’t think I ever add the orange zest. Must remember to include that next time!
Borscht blasphemy? Perhaps, but it still looks and sounds damn good.
soups on thanks for sharing another great recipe. Haven’t tried it yet but it looks so good.
This looks incredible! I will have to try it. I made some homemade goat cheese this weekend – so easy and yummy. You might like to try it, too?
http://yardtofork.wordpress.com/2010/03/07/homemade-chevre-cheese/
Now this looks like a fancy smanchy borscht! YUM!
I always shy away from beetroot but in that soup – it just looks fantastic. I can imagine what a tasty and healthy soup that is.
ThatTIehat combination is one of my favourite salads as well! Brilliant to translate those ingredients to a soup. The colour alone is amazing.
That combination is one of my favourite salads as well! Brilliant to translate those ingredients to a soup. The colour alone is amazing.
10 out of 10 this soup was amazing, used just a little light sour cream soooo good.
The soup looks beautiful.. I love the idea of adding the orange zest.
That’s a good idea – the part about recreating a good beet salad as a soup. I have tried to make “real” borsht and it was terrible. But if I use goat cheese, sprinkle on some candied pecans, maybe slip some mustard in … hmmm.
I made a pretty delicious borcht the other weekend, but this one sounds really good with the ginger! Love the idea of transforming your fave salad into this soup. Yum!
I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?