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