A Chicken In Every Granny Cart

Aka Squash Borscht.

Or Squash & Beet Bisque garnished with Kasha and Kielbasa (if you want to be fancy).

Our intention was to make a squash or pumpkin soup on Saturday, but we were inspired. There were three already roasted, ruby red beets languishing in the fridge, so it was decided that they had to be included as well (they were intended for a pasta sauce, maybe another day).

The soup was as tasty as it is gorgeous, but there was something missing, an earthy note. Maybe it needed some mushrooms, or mushroom powder, or some kind of spice. The only herb in there was sage.

Last night we reheated some and I flavored it with a tiny splash of sherry vinegar. That added a really authentic borscht-like flavor to the meal.

This is a really complex soup, regardless of whether or not it was missing an essential flavor, and very difficult to pair with wine. So my suggestion? Don’t.

Go really, really old school and drink like a Revolutionary. Get yourself a bottle of locally brewed apple cider. (In NYC you can get some at the Union Square Greenmarket from Eve’s Cidery).

Lightly sparkling, redolent of apples and utterly refreshing it’s the absolutely perfect foil to this slightly sweet and seasonal soup.

Head below the jump for the recipe for Squorscht!

Squorscht!

prep time: 1 hour ~ cooking time 1 1/2 hours

• 1/4 ring Kielbasa (if you’re using regular grocery store sausage, it would probably be about 1/2 of the ring), cut into bite sized pieces
• 1 red Onion, chopped
• 4 small Leeks, sliced and well washed
• 1 head Garlic, roughly chopped
• 1 small handful Sage, washed
• 1 cup White Wine (make sure it’s something you’d drink on its own)
• 3 large Beets, roasted, peeled and sliced
• 1 Cheese Pumpkin (aka Sweet Meat Squash), lightly roasted, cooled, flesh scooped out
• Salt & Pepper
• Cayenne Pepper
• Stock + Water to equal about 6-8 cups
• 1 small handful Sage
• 1/2 cup Yogurt Cheese or Strained Yogurt
• Kasha

In a large stock pot over medium-high to high heat brown the kielbasa. Strain the pieces and set aside for garnishing and nibbling.

Reduce the heat to medium and add the onions and leeks. Sweat until just becoming translucent and add the garlic. Cook until the onions begin to brown.

Add the sage (whole). Turn the heat up to high and carefully add the white wine. Cook until almost entirely reduced.

Add the beets. Allow to heat through and season with salt, pepper and cayenne pepper. Add the squash and cover with your favorite stock and if necessary additional water. Allow to come to a bowl and then turn the heat down so the soup is just at a simmer. Allow to cook for about an hour.

Meanwhile cook the kasha according to package directions and set aside.

When the soup smells delicious and the vegetables are very soft, add the final handful of sage, stir to incorporate and turn the heat off. Carefully purée with an immersion blender and stir in the yogurt.

To serve, place the soup in bowls, top with a spoonful of kasha and a few pieces of kielbasa.

Enjoy!