Borscht
Thick, velvety texture and beautiful rich earthy flavors. You can't "beat" the gorgeous red color!
Ingredients
- 3 medium Beets, peeled and grated
- 2 Yukon gold potatoes, peeled and diced
- 1 cup White onion, peeled and diced
- 1/2 cup Celery, diced
- 1 cup Red Bell pepper, diced
- 1 clove Garlic, diced; about 2 Tbsp.
- 1 Bay leaf
- 1 Tbsp. Butter
- 3 Tbsp. Olive oil
- 1 Tbsp. White wine vinegar
- 1/4 cup Greek style plain yogurt
- Salt/White pepper
- 4 cups Chicken stock
- 2 cups Beet Juice
- 1 cup Water
Instructions
- Peel and grate the beets in a food processor. Peel and dice all other veg. Place the potatoes in a bowl of water to keep them from browning while you start the soup.
- Heat 3 Tbsp. olive oil in a soup pan. Add the grated beets and 1 tsp. salt. Cook down for 5 minutes, stirring occasionally.
- Add all other veg, except the garlic and potatoes. Cook another 10 minutes, stirring occasionally.
- Add 1 Tbsp. butter, the potato and garlic. Stir to combine well and simmer another 5 minutes.
- Add the bay leaf, beet juice, chicken stock, and water. Bring to a boil. Reduce heat. Cover and simmer for 1 1/2 hours.
- Check for seasoning. Add 1/8 tsp. white pepper and add more salt if needed. Add 1/4 cup Greek style plain yogurt and 1 Tbsp. white wine vinegar.
- Remove from the heat and cool completely. Blend until very smooth.
- Serve either warm, room temperature or icy cold with a dollop of yogurt or sour cream and fresh chopped dill.