So I bought a bunch of beets for my slow cooker borcht (beet & potato soup) recipe (again from "Fresh from the Vegetarian Slow Cooker"). They looked completely normal on the outside -- all lovely and red. No signs indicated that they were any different from regular beets, but when I cut them open at home, they were pink and white striped inside! A beautiful color, and one I'd never encountered before. Here they are in the cooker, looking a little like peppermint candy:
To my great disappointment, the beets lost all their red color when cooked, and the soup ended up a dull brown. Even worse, there was a lingering bitter taste to the soup. Can anyone enlighten me? What kind of beets are these, and how can I make them less bitter? I added some lime juice to the cold soup the next day, and that helped a little, but I miss the usual sweet flavor of beets.
Slow Cooker Borcht
1 - 2 lbs. beets, peeled and chopped
1 small yellow onion, finely chopped
1 small carrot, finely chopped
1 small red bell pepper, finely chopped
1 large potato, peeled and diced
4 cups vegetable stock
juice of 1/2 lemon
2 tsp sugar
1 tsp dried thyme
1/2 tsp ground cloves
salt and pepper to taste
Combine all ingredients in a slow cooker and cook on low for 8 hours. Refrigerate and serve well chilled. Serve with dill.