https://vo.rs/tags/beetroot/Latest from the Beetroot desk at vo.rs.Hugo -- gohugo.ioenThis work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.Mon, 22 May 2023 10:15:00 +0000https://vo.rs/story/borscht-with-fire-roasted-beetroot-and-dill/<p>Borscht is beetroot&rsquo;s finest hour, and most versions sell the beetroot short by boiling it. Simmer raw beetroot in a pot of stock and its sugars leach out and dilute; roast it whole in its skin first and those sugars stay put and concentrate, so the finished soup tastes deeper, earthier and sweeter with no sugar added to fake it. The other two things that make or break a bowl are colour and finish. A splash of vinegar at the end snaps the soup back from a sad grey-purple to a vivid ruby, and a spoon of cold soured cream and a fistful of dill turn it from a good beetroot soup into borscht proper. It is a peasant soup that happens to be beautiful, which is a large part of why it matters as much as it does.</p>Mon, 22 May 2023 10:15:00 +0000