Ingredients
- 3 medium size red beets, peeled and coarsely grated
- Olive oil
- 8 cups (or so) of bone broth
- 3 potatoes, peeled and cut into small cubes
- 2 carrots, peeled and thinly sliced
- 2 stems of celery, thinly cut
- 1 onion, minced
- 1 small can of tomato paste
- 3-5 garlic cloves, minced
- Salt, pepper, vinegar,
- 1 tbsp dill weeds
Instructions
- In a large pot over medium-high heat, sauté the beets until softened.
- Add the bone broth, potatoes, and carrots. Bring to a boil and let simmer until the potatoes are soft (20 min).
- In large skillet over medium-high heat, sauté the onion and celery until golden brown. Add garlic and tomato paste and keep sautéing for another few minutes before adding it to the soup.
- Add the dill weeds. Season with vinegar, salt, and pepper to taste. Let simmer for another few minutes.
- Serve with a dollop of crème fraiche on top and some rustic artisan bread on the side.
Notes
Having spent a good amount of time in the Soviet Union in the 70’s and 80’s, I’m very familiar with Borscht. And I still like it today!
Cabbage is one of the main ingredients in Borscht, beside red beets, of course. But we are eating so much cabbage these days that I decided to skip it. Instead, the focus here is on bringing out the flavor of the red beets. A fresh take on an old classic. Is it still Borscht? You decide.
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