After a decadent holiday like Thanksgiving I just need some simple and “clean” soup. Not that I don’t love the holiday and butter and cream. I adore butter and cream! Checking out the reserves in the refrigerator I discovered 4 beets remaining from the CSA box. They were a bit weathered, but still perfectly firm and good. A couple carrots and a wedge of cabbage secured the deal…Borsch!
Borsch was born in the cold regions of Eastern Europe a couple hundred years ago. With a root cellar to store the garden’s harvest there was always a supply of these wonderful roots to make soup. It’s simple, delicious and hearty and just the thing for a cold night. It is also so beautiful and elegant it could win a place on your Christmas dinner table.
Borsch
serves 4-6
prep time: 1 hour
2 teaspoons olive oil
2 medium onions, diced
2 stalks celery, diced
1 large clove garlic, minced
2 small carrots, diced
1/4 small cabbage, sliced
4 beets, peeled and cut into julianne strips
8 cups stock, beef or vegetable
1 teaspoon dill weed plus a pinch more for garnish
1 large bay leaf
Salt and Pepper to taste
3-4 tablespoons sour cream to garnish
Heat the oil in a large soup pot. Add the onions, celery, garlic, and carrots. Saute until starting to brown. Add the cabbage, beets, stock, dill, bay, salt and pepper. Bring to a boil, lower the heat, cover and simmer until the vegetables are tender, about 45 minutes. Serve with a dollop of sour cream and a sprinkle of additional dill weed.
