Hey there, fellow food adventurers! Chef Willow here, and today we're diving headfirst into the wonderfully weird world of beetroot! Now, I know some of you might be thinking, 'Beets? Really?' But trust me on this one. This isn't your grandma's pickled beet salad (unless your grandma is super cool, in which case, hi grandma!).
We're whipping up a vibrant, totally vegan version of the classic Polish Barszcz - a beetroot broth that's so good it'll make you want to do a little happy dance in your kitchen. I used to be a beet hater as a kid - but this stuff was an exception, especially the Christmas version with those fun little mushroom ravioli 'uszka' (little ears). My brother and I used to demolish so many of those little guys that there was no room for anything else until the sweets arrived. Mum used to let us get away with it as they were so full of nutrients. The secret ingredient? Lots of love, and also a bit of wild mushroom magic.
The Magic of Mushrooms (and Beets!)
Now, this recipe might need a little bit of planning, but think of it as a mini-adventure. You'll need to make a simple vegetable stock and a fantastic wild mushroom stock. Don't skip the wild mushroom stock! It adds an incredible layer of earthy flavor that perfectly complements the sweetness of the beetroot. It's like they were made for each other, like peanut butter and jelly, or your favorite pair of socks.
Once you have your stocks ready, the rest is a breeze. We're talking about a clear, aromatic broth that's bursting with flavour. It’s the perfect hug in a mug on a chilly evening, especially when you have some little nibbles to go with it. Think crispy kale chips, or some mini vegan calzones!
Let's Get Cooking!
Yields: 4 servings Prep time: 45 minutes Cook time: 2 hours (including vegetable stock)
Ingredients:
- 2 liters of homemade salt-free vegetable stock
- 8 medium beetroots
- ½ cup of wild mushroom stock, made from 20 g of dried wild mushrooms
- ½ - 1 garlic clove, peeled and crushed
- 1 bay leaf
- 3 whole all spice berries
- 6 whole peppercorns
- Juice of ½ - 1 lemon, to taste
- 1 tsp of dried marjoram
- 1 tsp salt, adjust to taste
- Ground pepper to taste
Method:
- Mushroom Magic: Start by rinsing your dried wild mushrooms. Soak them in just enough cold water to cover them overnight. The next day, bring the mushroom mixture to a boil and let it simmer gently until the mushrooms become nice and soft. Take out the mushrooms for later use (maybe in a sandwich filling!) and keep the flavourful broth for your barszcz.
- Beetroot Bonanza: Preheat your oven to 200°C (390°F). Cut the leaves off the beetroots, wash the bulbs, and put them in an oven-safe dish with a little water at the bottom to help them steam. Cover the dish with foil and bake for 60-90 minutes, until the beetroots are soft. Once they are cool enough to touch, peel off the skin (it will slide right off!) and grate them using a cheese grater or food processor. This helps them to release all their beautiful juice.
- Broth Time: In a large pot, combine the vegetable stock, grated beetroot, the beetroot juices, wild mushroom stock, garlic, bay leaf, allspice, peppercorns, lemon juice, marjoram, salt, and pepper. Heat everything up, but don't let it boil as that can make it lose its vibrant colour.
- Chill Out: For even more flavour, let the soup sit in the fridge overnight. Before serving, strain the soup with a sieve for a smooth, refined texture. Serve hot in mugs or bowls and with your choice of nibbles.
A Few Extra Tips:
- Want to make it extra creamy? Add a swirl of plant-based cream just before serving.
- Feel free to adjust the seasoning to your liking - a little extra lemon juice or a pinch more marjoram can make all the difference.
- Don't be afraid to experiment with different toppings like fresh herbs, a sprinkle of toasted seeds, or even a dollop of vegan sour cream. (check out the images on the site for some ideas!)
Nutritional Goodness:
This isn't just a delicious meal; it's also packed with nutrients! Beets are full of fibre, vitamins, and antioxidants, which are great for keeping your body happy and healthy. This is a dish that is kind to both your taste buds and your well-being. So why not give it a go?
And there you have it – a vibrant, vegan beetroot broth that is sure to impress. It's a celebration of simple, wholesome ingredients and a reminder that healthy food can be seriously delicious. Until next time, happy cooking, foodies!