Our giant beets are about 2 lb each, and they don't go woody at that size, they just stay beety and delicious. One of them makes most of a pot of borscht, and a pot of borscht will last as lunch for most of the week.
Ingredients
- 1 giant beet (about 2 lb)
- 3 potatoes
- 1 onion
- 2 carrots
- Half a head of cabbage
- 1 lb ground beef (optional)
- A bit of butter
- About 10 cups of water
- Salt and pepper
- A splash of vinegar
- A handful of dill
- Sour cream, to serve
Method
- If you want it with meat, brown a pound of ground beef in the pot first.
- Soften a chopped onion and 2 carrots in a bit of butter.
- Dice the beet and 3 potatoes, no need to peel. Add them with about 10 cups of water and a good pinch of salt, and simmer for 20 minutes.
- Stir in half a head of shredded cabbage and give it another 15.
- Finish with a splash of vinegar, a handful of dill, and pepper, and put a spoon of sour cream on top.
It keeps all week in the fridge and it tastes even better the next day.