Beets aren't popular in Japan at all, so you rarely see them in general grocery stores. Fortunately, I can get them, especially organic ones via my co-op. It's currently beet season here in Japan, so even though it's hot, I made up my mind to make borscht for dinner. Since I took some step-by-step photos, I'd love to share them with you here.
Do you know that beets are super-food with many health benefits? I learned about the vegetables from one of my American friends, who used to use caned beets for supper. I prefer using fresh ones.
Health Benefits of Beets:
Help prevent high blood pressure
Support bone health (osteoporosis prevention)
Prevention of arteriosclerosis
May help reduce cancer risk
Prevention of fatty liver disease
If you are curious about the benefits, you can learn more about them here.
Borscht is a traditional soup from Ukraine, and even though beets are unpopular here, the soup is known well as a Russian dish. So, when you visit a Russian restaurant in Japan, you’ll likely find it on the menu . Interestingly, many people in Japan don't realize that beets are the main ingredient in borscht.
Let's make borscht
Ingredients:
Beets
Onion
Potato
Cabbage
Beef
Tomatoes ( I used caned tomatoes this time, but I usually prefer fresh ones)
Bay leaf
Parsley
Salt
Water
Stock cubes ( I used my homemade fermented onions instead of stock cubes. I'll write about them sometime soon)
Instructions:
Chop the ingredients as references in the pictures below.
My homegrown lay leaves in my garden.
My homegrown parsley.
After chopping everything, place them into a pan.
My homemade herb salt.
Add some salt, cube stocks, tomatoes, lay leaves and water.
Simmer it until everything becomes tender.
That's it. After putting some sour cream and chopped parsley on the top, it's ready to eat!
Bon Appetit!
(4967)
Beetroot isn't that popular in Italy either, especially in the south of the country. In fact, it's rare to find fresh beetroot at the supermarket or from fruit sellers. I've tried making dishes with pre-steamed beetroot, but I've never liked the taste. It was hard to balance their intense sweetness without adding lots of other ingredients, which is a big no-no for me as an Italian. The fewer ingredients, the better. Also, pre-steamed beetroot stains everything and makes a real mess of the kitchen worktop.
@yumiyumayume, I'm not a big fan of beef but I'd like to give it a go and try this recipe.
I made this beetroot chocolate cake a few days ago and I loved it. https://www.bbcgoodfoodme.com/recipes/blitz-and-bake-beetroot-chocolate-cake/
@Simone-, I don't like the taste of beetroot itself, too. So I try to make it with other ingredients.
https://www.bbcgoodfoodme.com/recipes/blitz-and-bake-beetroot-chocolate-cake/