Saturday, October 24

Beet Borscht

Beet Borscht

4 Tbsp butter or oil

2 carrots, sliced or grated

1 large onion, diced

24 oz can tomatoes, chopped

6 beets, about 2 lbs, grated

1 - 2 small zucchini
(or small head cabbage), grated

8 cups chicken stock

1 tsp sugar

4 - 6 sprigs of dill, chopped

juice of 1 lemon

2 - 3 Tbsp red wine vinegar

Salt and pepper, to taste

sour cream

Melt butter in large saucepan. Add carrots and onions. Cook until soft, but not brown, about 3 - 5 minutes.
Add zucchini, beets, tomatoes, chicken stock, sugar and 1/2 the dill. Mix and bring to a boil. Let simmer about 45 - 60 minutes. Add rest of dill, lemon juice, and vinegar. Season to taste. Serve topped with with a dollop of sour cream. (It tastes great without it too.)

1 comment:

  1. Ooh, the Borscht sounds really good. :) I'll have to try it soon. It really sounds like a comfort food. Thanks for your work!