By Jean Doherty
This delicious and easy-to-make soup is loosely derived from Russian and Ukrainian variations of traditional borscht. (Who knew?) I made it last week because we had bought too many carrots and other veggies, including beetroot, for our juicing—and, of course, we weren’t juicing! “Right,” says I, “I’ll make a soup with that,” and I did. OMG: Everyone LOVED it.
• 4 big carrots
• 2 beetroots
• 1 big onion
• Fresh rosemary or thyme
• Good olive oil
• Salt and pepper
• Hot sauce
Chop all the vegetables. Sauté the onion in hot olive oil for 10 minutes or until golden brown, stirring often so it doesn’t stick to the pan. Add the beetroots, carrots, fresh rosemary, and water, and cook for about 20 to 30 minutes. Fish out the rosemary stalk. Blend and season to taste. (I threw in a good splash of hot sauce.) You are a chef!
Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together
with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.