It’s bloody bloody hot. Mi sto squagliando! I recently learnt how to say ‘I’m melting’, but also learnt that again, like so many other Roman expressions, it has other (more explicit?) meanings. Of course. But I guess in the situation of a nasty, overheated me it’s pretty clear that I mean to say that I cannot stand it! I’m happy as a clam here in Rome, but the heat is just a bit much, thank you.

With temperatures going over 30 degrees C (90F), Roman apartments basically become stoves. I sit very still, working with my head right next to the fan. The slightest physical exertion instantly produces a light film of sweat, sticking my clothes to my skin. Yuk.

Needless to say that heavy cooking is out of the question. After a recent market expedition I found a beautiful bunch of beets and decided it was time for some borscht. Doesn’t the name itself send chills down your spine? Borscht is originally a Ukrainian cold soup, but popular in most Eastern European countries. The idea of eating something from these regions I find strangely cooling, too.

For my take on borscht, I roasted the beets in the oven (during which you have to make sure to get the hell out of the kitchen!). Roasting brings out a sweet, rich flavor in them, where boiling leaves them tasting too earthy, I think. You spice the borscht up with a pinch of peperoncino macinato (ground chilli powder) and some fresh ginger. For sweetness, add some orange juice and a bit of maple syrup. Yes, nicely refreshing, now, where’s the ice-cold vodka?

Roasted red beet soup with oranges and ginger

About 3 bowls

• One bunch of small beets (about a kilo)
• Extra vergin olive oil
• 1 medium-sized onion, chopped
• 2 small garlic cloves, minced
• 1 cube (1cm2) ginger, minced
• zest of 1 orange
• pinch of chilli powder
• 1 cup vegetable broth
• Juice of 3 oranges (or about 1 cup)
• 1 tbsp maple syrup
• Salt and pepper, to taste
• 3 tbsp crème fraîche

Preheat the oven to 200 0C (375 F). Cut of the greens off the beats, scrub them clean and place them on a large sheet of aluminum foil. Drizzle with olive oil and fold the foil over, creating a closed pouch. Roast until tender. Depending on the number and size, this should take 30 to 45 minutes. Remove them from the oven and let them cool enough for you to peel them with your fingers. Cut them into large cubes.
In a large skillet, heat 2 tbsp of olive oil over medium heat and sauté the onion for about 3 minutes, add the garlic, ginger, orange zest en a pinch of chilli powder and sauté for another minute. Add beet cubes and broth, bring the liquid to a boil and let it simmer for 10-15 minutes, or until the beets are extremely soft.
Use a hand mixer or transfer the vegetables to a food processor, add orange juice and purée to a smooth, velvety mass. Add maple syrup and season with salt and black pepper or some more chilli powder, until you find it sweet, salty or spicy enough!
Serve at room temperature or chilled, add one tablespoon of crème fraîche to each bowl right before serving.