Beet Borscht
List of Ingredients
10 cups water
5 beef bouillon cubes (preferably Knorr)
1 small onion, halved
1/4 bunch dill sprigs with stems
1/4 bunch parsley with stems
3 carrots, peeled
2 beets (fresh)
1 tablespoon oil
1 small onion, thinly sliced
1 tablespoon flour
1 tablespoon tomato paste, or 2 to 3 tablespoons canned tomato sauce
3 potatoes, peeled and cubed
2 celery stalks, chopped
1 small head red cabbage, finely chopped
1 tablespoon fresh lemon juice
Salt, to taste
Sour cream
Chopped fresh dill for garnishing
Recipe
Combine the water, bouillon cubes, halved onion, dill sprigs and parsley in a large pot. Bring to a boil, reduce heat and simmer for 30 minutes. Add the carrots and simmer for 5 to 7 minutes, until just tender.
Transfer the carrots to a cutting board. Strain the broth through a fine sieve and reserve. Thinly slice the carrots and reserve.
Place the beets in a small pot and add just enough water to cover them. Simmer over medium heat for about 45 minutes, or until the beets are tender. Remove the beets (reserve the liquid) and set aside to cool. When cool enough to handle, peel the beets and cut into small cubes.
Heat the oil in a medium skillet over medium-high heat. Add the sliced onion and saute for 5 to 7 minutes, until soft. Sprinkle the onion with the flour and stir until well blended. Stir in the tomato paste; remove from the heat
and set aside.
Return the reserved broth to a large saucepan over medium-high heat and bring to a simmer. Add the potatoes; cook for 2 minutes. Add the onion-flour mixture; cook for 2 minutes. Repeat, adding and cooking for 2 minutes before the next addition, with the carrots, then beets, celery and finally the cabbage.
Remove from heat. Stir in the lemon juice. Stir in the reserved beet- cooking liquid. Season with salt.
Ladle the soup into bowls. Serve with a dollop of sour cream and a sprinkling of chopped dill.
Serves 6.
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