Tuesday, November 9, 2010


Considering my love for beets, and my even greater love of soups, it's really quite astounding how I long it's taken me to get around to making Borscht.

Adapted from "Get it Ripe" by Jae Steele

few tablespoons of olive oil
2 onions chopped
2 shallots chopped
4 cloves of garlic minced
3 medium sized beets diced
2 medium sized potatoes diced
1 large carrot diced
1 teaspoon dried dill
1/2 teaspoon dried thyme
6 cups stock
2 cups shredded red cabbage
1 tablespoon balsamic vinegar*
1 tablespoon maple syrup
2 tablespoons of fresh dill**
salt and pepper to taste
yogurt for garnish 

Heat olive oil over medium heat in soup pot. Add onions and shallots and cook for about 10 minutes. Add garlic and cook until onions are translucent and near browning. Add potatoes, carrots, beets, thyme and dried dill. Stir well and cook for about 10 minutes. Add stock and bring to a boil. Reduce heat to simmer and cover. Let cook for at least 20 minutes before adding cabbage.
Blend with an immersion blender until creamy and smooth. Add vinegar, syrup, salt, pepper and dill about 5 minutes before serving and stir well.

Serve with a dollop of yogurt.

*If you're not planning on serving with yogurt you might want to add an extra tablespoon of vinegar.

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  1. the dill was pleasantly delicious with the beets and worth going to the store for.


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