Soggy Beets? No Worries.
Today I am cooking beets. Every year we have a good crop of beets even though we don’t plant many. For some reason they grow and grow. This is the pic I posted in a blog post last fall. We store the beets and other root vegetables in our cellar which is essentially an area under the house that was dug out and filled (sort of ) with concrete in some places. In other places, there is just dirt. But it works.
Here’s what it looks like:
The partitions were put in many years ago by Ernie and his dad.
Anyway, as usual we left the beets until now and they got squishy. We put them in pails with newspaper which works not bad to keep the ones that are lower down from getting soft.
Our main use for beets is in beet soup or in Ukrainian (our ancestry) – Borshch (not borsht with a t, but BORSHCH). We are able to grow all the ingredients (except olive oil, salt, pepper, and vinegar) for our borshch in our garden: beets, garlic, onions, dill, potatoes, beans, tomatoes and usually carrots but our carrots are finished now so we won’t buy any, unless we can find locally grown carrots in the store.
So the process of making borshch is simple. Fry onions and garlic in fat (I used olive oil but you can use whatever you want), then add water, beets (I grated them with a large-holed grater we bought at a yard sale), dill, green beans, tomatoes and if you want carrots. I also put some garlic tops that I had frozen two years ago.
So there you have it. A simple, nutritious soup to use up your beets even when they are getting soggy! A true homesteader food.