Borscht
Well, it's officially the first snow day! There is something magical about that first snowfall. Beautiful white flakes drifting from the sky, the chill in the air thats still manageable and exciting...a soft blanket of snow on the ground. Yes it is a great time of year! A great time to think warm thoughts. Today I am thinking warm thoughts with this delicious, homemade beet soup.
Inspired by traditional Ukranian borscht, this soup is warm, savoury and a little bit sweet. Perfect with a garnish of sour cream and fresh dill. If you have any beets leftover from your garden this is a great way to use them up. I love the deep colour that beets bring to your plate.
A delicious fall recipe!
Main Ingredients
4 - 6 Large beets
6 cups chicken stock
3 medium carrots
1 Small red onion
3 Cloves garlic
1 Large tomato
1 can tomato paste
2 tbsp sugar
1 tbsp fresh dill
salt and pepper
Preparation
Step 1: Begin by washing, peeling and chopping the beets, carrots and onion.
Step 2: In a medium stock pot place beets and carrots. Cover with water and bring to a boil. Reduce heat and simmer until vegetables are soft.
Step 3: Meanwhile in a small sauce pan, sauté onion and garlic in butter until soft and fragrant.
Step 4: Allow vegetables to cool slightly but do not drain.
Step 5: Place beets, carrots, onions and garlic, along with the water they were cooked in, into blender. If your blender is small do this in batches. Pulse on high until vegetables are creamed.
Step 6: Place creamed vegetables into large stock pot or slow cooker. Add chicken stock, salt and pepper, sugar and dill.
