Recipe: Borscht

It may not sound exciting but woweee it’s delicious and a great way to enjoy local produce! Most of the veggie ingredients will be at the farmers market this Saturday! Get your stock pot ready for this amazing soup recipe, adapted from Moosewood Cookbook!

Ingredients

• 4 cups vegetable stock
• 1 cup diced beets (about 1 medium-sized beet, peeled)
• 1 1/2 cups diced potato (I used 1 Yukon gold potato)
• 2 Tbs butter
• 1 1/2 cups chopped yellow onion (about 1 onion)
• 1-2 tsp salt
• 1 large carrot, peeled and thinly sliced
• 1 stalk celery, sliced
• 3 cups chopped red cabbage
• 1 cup tomato puree
• 1 Tbsp cider vinegar
• 1 Tbsp honey
• 1/4 tsp chopped fresh dill (if in season)
• black pepper to taste

To top:

• fresh tomatoes, diced (if in season)
• Fresh dill (if in season)
• sour cream or Greek yogurt (optional)

Instructions

1. In a large pot or Dutch oven, bring vegetable stock, beets, and potatoes to a boil. Cover, reduce heat, and simmer until tender, about 12-15 minutes. (It’s OK if the potatoes are a bit more tender than the beets.) Drain, reserving the stock, and set aside.
2. In the same pot, heat butter over medium heat. Add onions and 1 tsp salt, and saute until the onion is translucent, about 3-4 minutes. Add carrot, celery, cabbage, and reserved vegetable stock. Cover and simmer until all the vegetables are tender, about 10 minutes. Stir in potatoes, beets, and all remaining ingredients.
3. Cover and simmer on low heat for 30 minutes. Taste and add more salt if desired.
4. Serve immediately. Add toppings.