Borscht to "put the heart at ease."

"Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." Escoffier

I've been dying to post these images ever since I discovered them on a blog that I read about here but can't for the life of me find it now. So sorry, I'm unable to give credit to the author, but I can thank Pip Lincolne who first introduced us to it. (I hope that makes sense) I think that they are originally from Italian Vogue with Russian inspiration, and as I made some Russian Borscht (Beetroot) soup today for the first time ever, thought they would be an appropriate and beautiful accompaniment to the post.

I think that like Marmite, beetroot is one of those 'love it' or 'hate it' foods...Me? I love it. I used to get teased for eating peanut butter and beetroot sandwiches all the time. The subject even came up with my dentist one day. He thought he should eat beetroot because it's good for him, but couldn't get over a childhood memory of eating some when camping with the Cubs and being mocked by the other boys because his beetroot stained lips looked as though he was wearing lipstick.

I looked at lots of Beetroot soup recipes and found Persian ones with meat in them, and Indian made with rice, Polish made with belly pork, and Sophie Dahl's version, which sounded interesting as it contained Vodka! Tempting as we were given a bottle for Christmas and it's still un-opened, but as it's for lunch and I have to go to work this afternoon...not a good idea...

But I wanted to make authentic Russian Borscht soup...well as near as damn-it. Something to warm the cockles of my heart and brighten up a very cold damp, grey winter day. Make me think of Dr. Zhivago, and a birthday supper at the The Russian Tea Rooms satisfying my craving for all things Russian...Imaginary things that is...

It seems not surprisingly that there isn't just one traditional Russian recipe, each family has their own. They all vary, and so this is my version which I made by roasting beetroots in olive oil with fresh thyme sprigs. Frying sliced red onion, pepper and courgette in olive oil until golden brown and caramelised. Cooking good potatoes in salted water and reserving the cooking liquor. Then combining all the ingredients, seasoning well and blending until they make a beautiful rich velvety soup that Escoffier would be proud of...mmm...

...Maybe Miss D's idea wasn't too shabby...the vodka might warm the cockles of my heart before I face the sleet forecast this afternoon...Now where did I put that bottle...