Pureed Borscht

I have several really good recipes for borscht: seasoned with cumin and rye bread crumbs; made with cauliflower instead of cabbage; seasoned with orange and mint. It’s one of my favorite soups and actually kind of a miracle because it’s just as good and pleasing when it’s chunky and served hot during the cold winter months and equally wonderful and satisfying when it’s pureed and served cold during the summer.

Try this version next time you have a yen for borscht:

Classic Borscht

• 2 tablespoons vegetable oil

• 1 large onion, chopped

• 4 medium beets, peeled and shredded

• 3 tomatoes, chopped

• 2 parsnips, peeled and shredded

• 2 carrots, peeled and shredded

• 2 stalks celery, sliced

• 1/2 medium green cabbage, shredded

• 2 tablespoons chopped parsley

• 8 cups vegetable stock

• 1 bay leaf

• 1-1/2 teaspoons salt or to taste

• freshly ground black pepper to taste

• 3 all-purpose potatoes, peeled and diced

• 6 tablespoons white vinegar, approximately

• 3 tablespoons chopped fresh dill

• dairy sour cream or plain Greek style yogurt

• chopped chives or scallion tops for garnish

Heat the vegetable oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the beets, tomatoes, parsnips, carrots, celery, cabbage and parsley and cook, stirring occasionally, for 5-6 minutes. Pour in the stock, add the bay leaf and salt and pepper to taste. Bring the liquid to a boil. Lower the heat and simmer, partially covered, one hour. Add the potatoes and cook for 45 minutes. Stir in the vinegar and dill and cook for 10 minutes. Taste for seasoning and add more salt, pepper or vinegar to taste. Remove the bay leaf. Puree the soup and chill for at least one hour or until cold. Serve garnished with a dollop of sour cream and chopped chives.

 Makes 10 servings

Bean and Pasta Soup with Harissa

I have a cold, which means I need soup. Hot, thick, comforting soup.

But I don’t feel like going out, especially to a supermarket, to buy the stuff I need for soup.

Fortunately I have a well-stocked cupboard and fridge. I have everything I need to make Bean and Pasta Soup. I am adding Harissa because I want that extra kick of heat to help clear my head.

Here’s some advice to consider: keep certain items in your house so you can always make something delicious to eat when you can’t, or don’t want to shop. Canned or packaged tomatoes, beans, stock, pasta and crisper items such as onions, carrots, celery and lemons are just a few of the staples I stock.

If you don’t have fresh basil, substitute with about a teaspoon of dried oregano; if you don’t have Harissa, add a few drops of Sriracha or Tabasco sauce.

Bean and Pasta Soup with Harissa

3 tablespoons extra virgin olive oil

1 medium onion, chopped

1 large garlic clove, minced

2 carrots, sliced 1/2 inch thick

2 stalks celery, sliced 1/2 inch thick

1 (28-ounce) can tomatoes, including liquid

4 cups vegetable stock

3 tablespoons minced fresh basil

2 tablespoons minced fresh parsley

Salt and freshly ground black pepper, to taste

1/2 cup elbow macaroni

2 15-ounce cans red kidney beans, with liquid

1 teaspoon Harissa

Freshly grated Parmesan cheese, optional

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, carrots and celery and cook for 2 minutes or until softened slightly. Add the tomatoes, stock, basil, parsley and some salt and pepper to taste. Bring to a boil and simmer partially covered for 20 minutes. Add the pasta, beans and Harissa and cook for about 12 minutes or until the pasta is tender. Serve the soup sprinkled with freshly grated Parmesan cheese if desired. Makes 6 servings.