Thursday, January 19, 2012

Borscht . . . Irish Style

It's been a while since I posted, so as a catch up, I offer you this --

Borscht . . . Irish Style!

No wordy post. Just a couple mouthwatering photos and a recipe. Enjoy!


1 left-over roasted chicken
2 large leeks
1 small head of celery
3-4 med/large carrots, peeled
1 med bell pepper, yellow or red
1 med/large zucchini
3 med fresh beets
1 Tbsp dry or fresh thyme (fresh preferred)
3-4 big garlic cloves
3 Knorr Chicken Stock Pots (or vegetarian)(if you can't find gelatine stock cubes, use your favorite traditional cube, or if using liquid stock, omit the next ingredient)
Water to cover
Good olive oil


Rough chop all of the vegetables into similar size pieces, making sure to peel the carrots.

Top and tail the beets, peel and chop about the same size as the carrots. Rinse the beets in a colander before use.

If using fresh thyme, use the most tender parts of the plant or stems and chop finely.

Peel the garlic and rough chop. Alternatively, bash with the side of the knife.

Get started

Heat a medium size stock pot on medium-high/high and add a good glug of olive oil. When hot, toss in the leeks and stir to coat them in the oil and saute. Do not brown them, so keep an eye on them and stir often.

When the leeks start to wilt, add in the celery, carrots and bell peppers and stir.

Add in the rinsed beets, then the garlic and thyme and stir well.

Now add in the gelatin stock cubes. As they heat, they'll start melting. When they do, add enough water to cover the vegetables. If you like a thicker soup, just cover the vegetables. If you like a soupier soup, add a little more water.

Note: If you're using prepared stock, use it in place of the gelatin stock cubes and water. Use as much prepared stock as you wish to get the liquid balance you like in your soup.

Cover the pot and let it come to a simmer. Turn down the heat while you prepare your left-over chicken.

De-bone your left-over chicken. You want to use both the white and dark meat, or whatever good pieces are left over. Be sure to check for bones in the chicken, and remove any veins, fat, skin or other unsightly bits. Roughly chop what you have and put into the pot. Gently push down the chicken until it's submerged in the broth. Recover the pot and let it simmer for 30-45 minutes.

Note: For vegetarians - Omit the chicken and use vegetable stock instead of chicken stock.

Serve hot with crusty bread rolls and soft butter.


{photos and recipe copyrighted to Heart Shaped Stones}