Sunday, October 14, 2012

Monica's Borscht

My borscht has always been vegetarian so I just use water and my onion sauté to create the stock.  It keeps it very fresh and healthful and relies on the flavor of the veg.  You may of course use another stock but I'm not sure what would work best.

1 whole onion chopped

about equal amounts (though I prefer a little more beets)
approx 4 cups each of:
chopped potato and 
beets and 

fresh beet greens (whatever you have)
fresh dill to taste
optional fresh flat leaf parsley
sour cream or plain yogurt (greek works best)

Sauté chopped onions in oil in the soup pot until tender.  
Add a little salt.
I add fresh crushed garlic, tsp of cumin, tsp dry dill. Stir.
Add fresh dill and peeled, chopped potatoes. Stir.
Add enough water to cover twice to three times the height of the potatoes depending on whether you like it brothy or not.
Add salt and adjust spicing. 
Allow to reach soft rolling boil.
Add peeled, chopped beets.
Allow to reach soft rolling boil.
Add chopped cabbage.
Soft rolling boil.
Add chopped beet greens . (these are very tender and cook up right away)  (sometimes I have also added grated carrot here too) Add fresh pepper and optional parsley and more fresh dill if desired.

Serve in bowls and add spoonful of either sour cream or plain thick yogurt to each bowl.  
Each can adjust salt and pepper.

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