There’s nothing more satisfying to me than growing my own vegetables. Watching the veggies grow from little sprouts to huge fruit-bearing plants. As much as I love the fruits of my labour, it sure is laboursome to grow veggies but definitely worth it. This year I have planted, cucumbers, green peppers, yellow tomatoes, grape cherry tomatoes, lettuce, beets, zucchini and carrots. It’s part of the reason I’ve been away for a couple of weeks. But getting back on track.
Today I tidied up the garden, as it has gotten a little messy from a few days of heavy downpours up here is southern Ontario Canada. The grass was very long and the support rods on my tomato plants have collapsed. But all is in order now and I can’t wait until everything is ready to be enjoyed. Today a few of the beets were ready to pick. I pulled 3 small beautiful, garnet-red beets, with this amazing fuchsia ‘marbling’ happening in the center, almost like an explosion from the inside.
There are so many things you do make with beets. Beet salad, beet soup, roasted beets, beet fries. But I decided on soup. I grew up with traditional beet soup, being Polish. However, this recipe is not traditional. I like to do my own versions of recipes.
The leaves from the beets are also a great addition to any soup. You might not use all of them up in one soup so don’t throw them away.
Here’s what you’ll need:
1 clove of garlic1 shallot
1 tbsp of light olive oil
7 cups of chicken stock (or vegetable stock)
3 small beets (or 2 medium)
5-6 beet leaves
2 small Yukon Gold potatoes
3 medium turkey sausages
fresh ground pepper to taste
1/2 tsp of fresh thyme
Here’s how to make the soup:
In a medium-large saucepan heat the light olive oil on medium heat. Peel and finely dice the garlic and shallot, add to pot. Sautée for about a minute. Add chicken stock, some fresh ground pepper if desired, and the thyme and allow to come to a simmer. In the meantime peel and cube the beets and add to the broth. Allow the beets to simmer on their own for about 15 minutes as they are harder and will require a bit longer the cook than the other veggies or the sausage.
While the beets are cooking peel and cube the potatoes, and chop the beet leaves. Once done add the potatoes and sausage to the pot and let simmer for another 20 minutes. Then add the leaves. Allow to cook for about 3 minutes. Remove the sausage, slice into small pieces and return to pot. The soup is now ready to be served.
Stay tuned to more of great summer creations using my home-grown veggies.
Categories: Nibbles & Bites