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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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There are many different versions of borscht, a reddish-purple Russian soup traditionally made from beetroot. Unlike this interpretation, many are chunky. If you puree the soup as the recipe directs, you don't have to worry about precision when you're chopping. Ingredients:
1 tablespoon canola oil |
1 1/2 cups button mushrooms, thinly sliced |
1 3/4 cups chopped onion |
1 3/4 cups chopped peeled celeriac (celery root) |
1/3 cup chopped carrot |
1/3 cup chopped parsnip |
1 tablespoon tomato paste |
7 cups water |
1/2 cup light beer |
2 1/2 cups shredded red cabbage |
2 cups chopped peeled baking potato |
2 garlic cloves, crushed |
12 ounces sliced peeled beets |
3 tablespoons cider vinegar |
2 teaspoons sugar |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup sour cream |
2 tablespoons chopped fresh dill |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add mushrooms to pan; cook 5 minutes, stirring frequently. Add onion; cook 6 minutes. Add celeriac, carrot, and parsnip; cook 4 minutes or until onion is tender, stirring occasionally. Stir in tomato paste. Add 7 cups water and beer; stir well. Reduce heat, and simmer 5 minutes. Stir in cabbage, potato, garlic, and beets; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
2. Place half of beet mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, sugar, salt, and pepper. Ladle 1 1/2 cups soup into each of 8 bowls; top each serving with 1 tablespoon sour cream and 3/4 teaspoon dill.
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