After making this vibrant, bright soup, I thought to myself – of all the delectable recipes in her cookbook cat cora’s classics with a twist, I chose the borscht?? As Cat Cora says, either you love beets or hate them. Unfortunately, most people, and I firmly believe its only because they’re sole experience with beets have been the canned variety, fall in the latter category. Thankfully, the presence of roasted beet salads on restaurant menus has exposed a greater portion of the foodie population to beets. Like Cat Cora, I believe that we could move the minds of the haters, if we had the chance to serve them some of our favorite roasted beet dishes, so don’t give in to preconceived notions, give this under appreciated root vegetable a chance to prove itself!
Borscht with Horseradish Feta Cream
1 lb. beets (4 small or 2 large)*
2-4 cups kosher salt for roasting
6 tablespoons extra-virgin olive oil, divided use
1 medium onion, chopped
2 large carrots, peeled and chopped
2 garlic cloves, chopped
4 cups Cat’s Rich Chicken Stock or organic low-sodium chicken stock
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Garnish:2 tablespoons chopped fresh dill
Serves 4-6
Horseradish Feta Cream
½ cup creme fraiche**
1½ tablespoons prepared horseradish
½ cup crumbled feta cheese
2 teaspoons fresh lemon juice
Freshly ground black pepper
Red pepper flakes (optional)
Directions for the borscht:
Preheat oven to 400 degrees.
*Include extra beets if you want to make a salad later in the week. Scrub the beets and pat them dry with paper towels. Fill a 9-by-13 inch baking pan about one quarter full of kosher salt and rest the bets on top of the salt. Drizzle with 3 tablespoons of the olive oil over the beets. Roast until the beets are tender (a fork slides easily into a beet), about 1 hour for small beets and 1½ hours for larger beets.
Remove the pan from the oven. Leave the beets on the salt and when cool enough to handle (about 30 minutes), peel the skins off and chop the beets. Note: I use gloves to peel the beets, so I don’t end up with beet red hands 
Set aside.
Heat the remaining 3 tablespoons of olive oil in a large, heavy saucepan over medium heat. When the oil is hot, but not smoking, add the onion, carrots, and garlic. Cook, stirring occasionally, until the vegetables begin to show signs of browning, about 10 minutes.
Pour in the chicken stock and simmer until the vegetables are tender, about 20 minutes. Increase the heat to medium-high, add the vinegar and the beets, season with salt and pepper, and cook for another 10 minutes, until the flavors meld. Serve chunky or let the soup cool and puree in a blender (hold the lid on) or in the cooking pot with an immersion blender.
Meanwhile prepare the Horseradish Feta Cream:
**I substituted sour cream for the creme fraiche. Combine the sour cream, horseradish, and feta cheese in a blender or food processor and blend at low speed for about 3 minutes. Or you can combine the ingredients in a bowl and use an immersion blender.
Add the lemon juice and pulse for a few seconds to blend. Add a few grinds of black pepper and red pepper flakes if you like a bit of heat, pulse to blend again. Cover and refrigerate. Serve borscht with a dollop of horseradish feta cream.
I was totally smitten by the horseradish feta cream which provides the twist that the title of the cookbook eludes to. I saved every last bit of it and can tell you that it was delicious spread on rye toast, on top of my Sunday football sliders with caramelized onions, and as a tantalizing accompaniment to grilled steaks.
Come join Soup-a-Palooza with TidyMom and Dine and Dish
sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers
And now for the GIVEAWAY: (giveaway is closed)
For a chance to win cat cora’s classics WITH A TWIST , signed by Cat Cora at a taping of Disney’s Muppet Kitchen, all you have to do is:
1. “Like” my Facebook page (yes, its called TopMomBlog but She’s Cookin’ cooks there) by clicking on the widget in the sidebar, and
2. Leave a comment below telling us whether you like or loathe beets or how you prefer your beets or whatever you feel deep down about beets
The winner will be selected by random number generator at midnight CST on Sunday October 17th and announced here and on Facebook.
My favorite beer receipe….
I just like them sauted/sweat them on the pan until they become tender, with little salt….. When I feel my Indianness some days, I put cumin or chili pepper in them.
@Mahesh – I know you meant “beet” recipe, but you put the first smile on my face this morning
Never liked them until I had a wonderful salad at Andrei’s that had a variety of colorful beets and a citrus vinaigrette. And to think I’m part Russian, huh!
horseradish feta cream! WOW…love that
This is a gorgeous soup, and I do love beets…roasted on salad is my preference. Funny you mentioned this, but my first experience was canned as a child…I hated them. But later when I enjoyed a salad with fresh roasted beets, I fell in love 
What an absolutely beautiful soup!!! Me.. I am firmly in the “love them” camp !! I love them roasted, in soups, grated in salads… let’s put it this way – never met a beet that I didn’t like!!!
Sounds like a very fun event!!!
I love the color of this soup and beet soup with horseradish cream just puts it over the top in my book:) Let me put it this way- I’ve never met a beet that I didn’t like including raw in a salad or baked into a cake:)
I’ve been a fan of beets since I was a kid — they’re so naturally sweet! My favorite way to eat them is roasted with olive oil and a little salt and pepper. Your borscht looks fantastic too though! I like you on Facebook.
That horseradish feta cream sounds amazing! And to place it on top of Borscht, even better. Thanks for sharing!
Great soup, My favorite beet recipe is soup with a little orange juice and a swirl of mascarpone
I LOVE beets. In fact, I just recently made Russian Borsch myself (http://drinkwaterkitchen.blogspot.com/2010/09/russian-borsch.html).
I like your spin on it! This is definitely my favorite way to eat them.
This borscht should win a prize on color alone. What a beautiful hue! And I love the horseradish cream you made to go along with it. Cat Cora is one of my favorites, and she clearly did well with this recipe. I’m trying to convert as many people as I can to beets. Thanks for another recipe!
What a delightful beetroot soup! The feta cream sounds like a keeper.
The cookbook sounds wonderful!
I just became a fan on your facebook!
I actually hate beets…but like borscht. How weird is that?
And now I like you on Facebook. I already liked you well enough
I love Cat Cora, she makes some really fabulous recipes. This looks really interesting, I just love the color!
I love beets! and this soup look really yummy, normally we eat at home with daugther (we love beets) in salad, grated or in slices with lemon and salt, and I love with some chopped onions too.
Love Cat Cora and this book look nice and amazing.
Love the feta cream too! wonderful, x gloria
Wonderful job with the beets. Really a lovely ingredient to work with. Best of luck with your giveaway.
This is such a great recipe! I make my Borscht more of a Ukrainian version, but this one I love. Beets are one of the best vegetables in the world!, any way prepared. Thanks so much for sharing this great find and good luck with your giveaway.
colourful delicious
usually I make curry with beets
I’ll say yes to loving beets….especially since my Mother-in-Law spoils me with the roasted and cleaned beets ready to be served or used in a dish like this one : )
Ciao for now,
Claudia
J’aime beaucoup les betteraves.
Alors, cette soupe est pour moi.
See soon.
I’m one of those people who, as a child, only knew beets from a can. However, I’m so happy to have been reintroduced to them. Roasted beets are amazingly good. I can only imagine how tasty this was especially with the horseradish cream. Yum!
Thanks for your sweet comment on my blog, by the way.
I liked you before but now it’s official I like you~on facebook. Beets, the honest truth is I could eat them out of the can right now with a little salt and extra vinegar. The soup sounds great, especially that feta horseradish cream…
I love the Feta Cream, still trying to become a beet convert! I’ve never had borscht, that might be a good way to start!
-Gina-
I already like your Facebook page
I’ve never tried beets before, but will definitely try it if I win this cookbook…girl scouts honor!
I like beets roasted with other root veggies, as well as in salads. My step-dad made great borscht (he was born in Russia), and I look forward to trying Cat Cora’s borscht. It actually looks pretty easy to make.
Thanks to all who love beets and appreciated this recipe and to everyone who already likes us on FB! I know who you are ♥
@Gina and
@Cindy – lol, I hope you win so I can be the person that caused you to love beets
@Patti – It is easy, and I think that being a beet lover you would wonder why it took you so long to make your own borscht
LOVE beets! I love everything about them: sweet, hearty, vivaciously colored…
The soup sounds divine! I haven’t had borscht in so long!
I love beets. I like them roasted and served with burrata cheese and a light drizzle of olive oil & balsamic vinegar.
this borscht recipe will be my first attempt at “trying” beets – lol
@Carrie – Glad to hear your going to give beets a shot! Let me know what you think
I actually LOVE beets! My husband has always wanted me to make borscht and he loves horseradish – so this is a perfect recipe for me to make. I am archiving this recipe. Have a great week!!!
I LOVE beets. Just love them. Roasted, then topped with mandarins, pine nuts and goat cheese. And we grow them, too. So holler if you want some!!! [K]
COMMENTS ARE NOW CLOSED FOR THE GIVEAWAY 10:00 p.m. PST