Iron Man, that is...
There was a time when Iron Man was my little one's hands down favorite superhero. He has never seen a movie or a comic book. I think he's watched a couple of cartoons. Mostly he was in love with his Iron Man toy. He got to pick it out using a gift card that his Uncle sent him for Christmas. It was the prize toy for nearly a year in this house. Many a moment was spent looking for that darn thing (he always had to have it with him, but never remembered where he had it last!) It has a button on the front that says clever things like, "I am Iron Man!" It's shiny, it's red, it might be the coolest toy ever invented. He's grown past it a little recently, it no longer occupies the coveted position beside his head at night, but I like to think that with this soup, he'll be able to take a little of that old love into adulthood with him.
Just like my son has heard of Iron Man but never seen the movie, I have always heard of borscht, but had never eaten any! I looked it up and realized that most of the recipes call for boiled beets. I. Do. Not. Like. Boiled. Beets. (Unless they're mixed in with a bunch of chocolate...) So I decided to roast everything and see what happened. I found the result fantastic, as did my boys. My husband is not much of a beet guy. He would have liked to have tasted more onion or garlic. I think you could cut the beets back by a cup or so if you want it a little less "beety."
Iron Man Roast Borscht
Yields 6-8 servings
3 large beets (4 cups cubed)
1 C carrots
2 C parsnips
1/2 medium head cabbage (quartered)
4 cloves garlic in peel
1 large onion, quartered
salt and pepper
2 C vegetable stock
2 C water
2 tsp balsamic vinegar
Roast whole beets wrapped in foil at 425° for 2-3 hours or until soft. Remove from oven. Place carrots, parsnips, cabbage, garlic, and onion on a sheet, drizzle with oil, season with salt and pepper, and roast until slightly browned, remove cabbage first, if necessary. (Cabbage cooks in about 1/2 an hour, the rest of the veggies in about 45 minutes). Remove peels from garlic, peel and cube beets, and put all veggies together in a large pot. Add water and stock and cook together until everything is heated through. Either in a blender or using an immersion blender*, puree the soup together. Stir in vinegar. Salt and pepper to taste. Add sour cream to top. I used a piping bag and smoothed it with the back of a spoon (high tech, that...) Tastes great with sour dough bread!
*Be careful using an immersion blender with this one! I burned myself pretty good when a bit of it plopped out... An apron is a good idea for this red soup, too...
For once something my little Iron Man kid likes! He actually liked it from the first bite. It took my eldest two bites. A wonderful, filling soup that's great for cold winter days. This does take quite a while to roast everything. I did the beets the night before and roasted the veggies the next day. It makes quite a bit though, so you can freeze half and have two meals! Tomorrow, the final day of Soup-erhero week!