OK, truth be told, this is probably more accurately described as “vegetable soup with some beets thrown in”. It doesn’t have that full-blown, beet-topia experience that one gets at Veselka. It’s still pretty tasty, and when it’s 30 degrees and sleeting, it’s a nice thing to warm up to.
serves 4
- 3 medium golden beets, scrubbed and trimmed, with the greens separated, washed thoroughly and reserved
- about 4 c of Vegetable Stock
- 1 clove of garlic, peeled
- 1 large carrot, peeled
- 1 medium onion, peeled
- 1 large celery stalk, washed and trimmed
- 2 c crimini mushrooms, washed
Preheat the oven to 400 degrees. Cut the beets in half, place in a baking dish and cover; roast in the oven until tender, about 1 hour. Meanwhile, prepare the Vegetable Stock.
When the beets are done, remove them from the oven to cool (keep them covered, though, so that the skin comes off easily). In a medium-sized pot, heat a few tablespoons of olive oil over medium heat. Add the garlic clove. Roughly chop the carrots, onion and celery and add with several pinches of salt to the garlic. Saute, stirring occasionally, until the vegetables are tender and brown in spots, about 10 minutes. Slice the mushrooms into 1/2-inch thick slices and add to the vegetables. Saute until tender, another 10 minutes.
Peel the beets and roughly chop. Add the cooked beets to the other vegetables; stir to incorporate. Stir in the Vegetable Stock and reduce heat to a simmer. Cook until the soup comes together (you’ll know it when you see it), about 20 minutes. Serve piping hot with a dollop of sour cream and a sprinkling of chives.