I had never even tasted borscht until a couple nights ago, but I am living with two beet lovers, so I gave this a try. This is more of a fall dish because of all the root vegetables, so save this recipe for fall if you only eat seasonally. It turned out good! But you have to like beets...
I got the recipe from a book called "One Pot":
-1 onion
-4 tbsp butter
-12 oz raw beets, cut into thin sticks, and one raw beet grated
-1 carrot, cut into thin sticks
-3 celery stalks, sliced
-2 tomatoes, peeled, seeded, and chopped
-6 1/2 cups chicken stock (see? I am always finding ways to use that chicken stock!)
-1 tbsp white wine vinegar
-1 tbsp sugar
-2 tbsp snipped fresh dill (I didn't have dill, so I used thyme)
-1 cup Shredded white cabbage
-salt and pepper
-2/3 cup sour cream, to garnish
-crusty bread, to serve
1) Slice the onion into rings. Melt the butter in a heavy-bottom pan. Add the onion and cook over low heat. Stir occasionally for 3-5 minutes. Add the sticks of beets and carrots, celery, and tomatoes. Cook, stirring frequently for 4-5 minutes.
2) Add the chicken stock, vinegar, sugar, and 1 tbsp dill to the pan. Season with salt and pepper. Bring to a boil, reduce the heat, and simmer for 35-40 minutes.
3) Stir in the cabbage, cover, and simmer for 10 minutes, then stir in the grated beet. Cook for an additional 10 minutes.
4) Ladle the borscht into warmed bowls. Garnish with sour cream, dill ( or in my case thyme ) and serve with crusty bread.
