Elizabeth Tatarinoff's Winter Borscht
Beets are delicious and full of nutrition but are all too often apathetically cast aside. This delightful borscht makes these jewel-colored root vegetables shine.
- 4 small to medium beets
- 3 tablespoons vegetable oil or butter
- 2 yellow onions, peeled and finely chopped
- 1 carrot, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 quarts beef broth or vegetable broth
- 1/2 head cabbage, shredded
- 1 turnip, peeled and shredded
- 1 celery root, peeled and shredded
- 3 to 4 red potatoes, diced
- 2 tablespoons chopped fresh dill, plus extra for serving
- 2 teaspoons red wine vinegar or lemon juice
- Salt and pepper to taste
- Sour cream for garnish
- In a heavy pot, heat oil or butter over medium heat. Sauté onions, carrots and garlic for 5 minutes or until onions are tender and lightly golden. Stir in tomato paste and sugar and cook for 1 minute more. Pour in stock and blend well with onion mixture.
- Add cabbage, turnips, celery root and potatoes and simmer for 10 minutes. Stir in beets and cook for 5 minutes more. Stir in dill and vinegar or lemon juice. Season with salt and pepper.
- Serve garnished with sour cream and chopped dill, and pass the pepper mill
Recipe modified with permission from PCC Natural Markets.
240 calories, 7 g. fat, 0 mg. cholesterol, 680 mg. sodium, 37 g. carbohydrate, 6 g. fiber, 9 g. protein