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.
SERVES: 6
Ingredients
- Red beets, shredded – 4 small
- Vegetable oil or butter – 3 TBSP
- Yellow onions, diced – 2 medium
- Carrot, diced – 1 medium
- Garlic, minced – 3 cloves
- Tomato paste – 2 TBSP
- Sugar – 1 TBSP
- Beef or vegetable broth – 2 quarts
- Purple cabbage, shredded – ½ head
- Turnip, peeled and shredded – 1 medium
- Celery root, peeled and shredded – 1 medium
- Red potatoes, cubed – 3 to 4 medium
- Fresh dill, chopped – 2 TBSP plus extra for serving
- Red wine vinegar or lemon juice – 2 TSP
- Salt and black pepper to taste
- Sour cream for garnish
Directions
1. In a heavy pot, heat oil or butter over medium heat.
2. Sauté onions, carrots and garlic for 5 minutes or until onions are tender and lightly golden.
3.Stir in tomato paste and sugar and cook for 1 minute more.
4. Pour in stock and blend well with onion mixture.
5. Add cabbage, turnips, celery root and potatoes and simmer for 10 minutes.
6. Stir in beets and cook for 5 minutes more.
7. Stir in dill and vinegar or lemon juice.
8. Season with salt and pepper.
9. Serve garnished with sour cream and chopped fresh dill.
Recipe Notes
By Lynne Vea and posted with permission from welcometothetable.coop. Find recipes and articles about your food and where it comes from at welcometothetable.coop