I had about 2 cups of julienned red beets leftover from making borscht, so I froze them. I took them out earlier this week and defrosted them, intending to use them on salads, but found they were too soggy.
So, I got to thinking (and cleaning out my refrigerator) and this “Must Go” soup was the result. It has a wonderfully savory-sweet taste with some light tangy notes. It’s incredibly refreshing… I can see this making a nice gazpacho also. I would totally make this again!
2 cups julienned beets
1/2 cup chopped onion
1/4 cup diced celery
1 large and very ripe tomato, loosely chopped and seeded
1 1/2 tbs garlic powder
2 tbs fenugreek
2 bay leaves
1/2 tsp sage
1/2 Not Beef cube
1/2 vegetable bouillion
2 cups water
1 packet Tabatchnik cabbage soup (You could really use anything, but this is what I had)
Add the first three ingredients to a small saucepan and bring to a low simmer. Add water, bouillon, bay leaves, sage, garlic powder. Simmer until onions are soft, about 15 minutes. Add tomato, and mash all ingredients in the pot with a potato masher until tomatoes are squished. Add fenugreek. Stir and serve!