Tuesday, October 20, 2009

lazy borscht

Dinner was pretty in pink!


What produces this gorgey color?


My new bestest pals, beets! I included them in my roasting bonanza the other day, and produced a ludicrously delicious and easy soup.

Pretty in Pink Beet Bisque

4 beets, wrapped in foil and roasted until tender (depends on size of beets, etc, but it’s awhile- 40 min?)

Then get ‘em in quarters or so and throw ‘em in a blender along with:


1/2 an onion, also wrapped in foil and roasted



1 and 1/4 cups of your choice of milk, plus salt and pepper to taste. That’s it! Makes 2 one cup servings (my second serving’s in the freezer)

I will say that I’m glad that I made this a few days ago, because letting it hang in my fridge for awhile let the flavors intensify and the texture become UNBELIEVABLY VELVETY.


A hard boiled egg makes a rawther lovely topping. So cool how the beet infuses everything with that luscious color.

I had the soup cold today due to ridiculously better weather- we had snow two days ago and today I was in a tshirt. Madness! However, I’m excited to try it hot, too!

The rest of dinner included one of these:


I had raspberries that were starting to MOLD! EEK! Crisis intervention was obviously necessary, in the form of muffins.

Use up the Raspberries Muffins (makes 2 muffins- yeah yeah I’m cooking for one)

1/4 c oats

2 T boiling water

1/4 c flour (I used all purpose- what I had)

1/2 t. baking powder

1/4 t baking soda

1/8 t salt

2 T yogurt (I used plain nonfat)

2 T milk

1/2 T oil

1 T sugar (I used turbinado)

1/8 t. orange zest

1 T almonds, rough chopped

approx 3 T fresh raspberries, halved

Pour hot water over oats. Stir, and let soften.

Combine dry ingredients (flour through salt). Combine wet ingredients (yogurt through sugar- sugar’s considered a wet ingredient because it dissolves). Make a well in dry, add wet. Stir in oatmeal, zest, almonds, and fruit. Bake at 350 for approximately 20 minutes.

Thoughts: not bad. Could’ve been sweeter. Should’ve increased or omitted almonds (couldn’t really taste ‘em).

I had my muffin with some crudités.


Ended up adding some PB to the carrots. I swear, finding the world of food blogs has SERIOUSLY expanded my views on peanut butter.


Christina said...

You know, I've never thought to make less muffins than what's in the pan. That IS an excellent way to use up fruit - I need to start doing that more often!

Christina said...

Oh, I didn't realize the borscht was this same post. hehe I wanted to comment on that too!!

My bf is polish and we have borscht at his parents' house for Xmas Eve dinner. He loves it, but I've never made it b/c I assumed it was super complicated and tedious! This is great, I'll surprise him with it! :)

Linda - one scoop at a time said...

Nifty meal for one. Did you pour water or fill the other muffin holes since you only had batter for 2 muffins?

I'd like to start making muffins but only need to make 2-4 at a time. This is a good inspiration. Your always full of good ideas!

ellen eats beets said...

beets AND raspberries!! I love it girl

Astra Libris said...

Ooooh, I adore borscht... Your version sounds SO yummy... and I love how speedy the prep is!

Your muffins are so beautifully colorful! So clever, your idea of just making a couple of muffins to use up the raspberries!