Posted on December 8, 2008 |
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I found some yellow beetroot at a grower’s market in the city today and decided use it for the delicious Russian/European soup borscht. Instead of the vivid ruby red colour of traditional borscht, the yellow beet created a vibrant yellow soup. You can of course, use ordinary beetroots for this recipe. Don’t ask me why I felt like eating this at this time of year! The temperature outside in Sydney was about 30ºc and I was sweating like a pig. Maybe after 5 years, my brain still hasn’t adjusted to the southern hemisphere’s opposite seasons. This is a dish best served hot in a cold climate. It will warm every inch of your soul, not to mention looking very colourful and impressive along the way. If you’re in a hot country, pop on the air conditioning to it’s lowest setting, slip a jumper on and tuck in.
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