With the fall glooms returning, time for soup! This recipe is adapted from one in “Passionate Vegetarian,” by Crescent Dragonwagon, a wonderful humongeous book (available in paperback!) just loaded with all kinds of yummy veggie recipes. The original recipe, adapted by Dragonwagon, is from Michael Romano of New York’s Union Square Café, and called for 3 jalapeno chiles, seeded if you prefer, and diced. Yeah, well, good luck with that. I will just say, season with “heat” to your own taste with jalapenos, or cayenne or red pepper powder or thai hot oil or whatever.
For its name alone, this soup just had to be tried.
Michael Roman’s Union Square Café Indian Borscht
4 med. beets, scrubbed, trimmed
3 tbs. vegetable oil
3 onions, sliced
3 tbs peeled and finely minced fresh ginger
2 tbs ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cayenne or red pepper or Thai oil, etc. (or less, use the hot peppers to taste)
1 tsp paprika
1/4 cup white basmati rice
1-2 tsp salt or to taste
fresh ground black pepper to taste
2 QT vegetable stock (or can use chicken stock or both)
1-2 tbs honey
1 cup canned diced tomatoes in juice
3/4 tsp Garam Masala
Yogurt, sour cream, cilantro leaves, to garnish.
Roast beets in 350 oven about 60 min until tender, peel and cut up.
Heat oil in large soup pot and sauté unions until transparent. Add ginger and cook a few more minutes. Add the spices, stir a bit. Add everything else, (except the garm masala) bring to a boil for a bit, stirring, then turn down to mere simmer and let cook until the rice is done, stirring occasionally (about 25 minutes or more0
Cool mixture a bit, then blend with hand blender, add more stock or water to thin to preferred consistency. Add more honey if needed, and garm masala. Reheat if necessary.
Serve with dollop of yogurt and cilantro, if desired.
Hot, spicy Indian borscht? What’s not to love about THAT soupy weirdness?