Soggy Beets? No Worries.
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.
As usual, we left the beets until now and they got squishy. This happens when the air around the beets (and potatoes, carrots etc) is taking the moisture out of the vegetable. We did put the beets, in pails with newspaper, which works not bad to keep the ones that are lower down from getting soft, but were still left with many soggy beets.
What To Do With Soggy Beets?
Simple. Make BORSHCH!
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
Our main use for beets is in beet soup or in Ukrainian Borshch ( borshch is NOT spelled with a t, but with a SHCH which is the correct spelling in Ukrainian – so 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 there you have it. A simple, nutritious soup to use up your beets even when they are getting soggy! A true homesteader food.