We’re all about rooting for the home team during the Olympics, but something about the celebrations in Sochi really have us craving Russian food. And what could be a better antidote to the endless string of NY snowstorms than a bright red bowl of steaming Beet Borscht? Although many versions are made with fatty cuts of meat, our all-veggie soup will suit even the most health-conscious athlete (unless they choose to eat it like we do; topped with generous dollops of silky sour cream!)
1 1/2 cups of thinly sliced potatoes
1 cup of thinly sliced beets
4 cups of vegetable stock or water
2 tablespoons of butter
1 1/2 cups of chopped onions
1 teaspoon of caraway seed
2 teaspoons of salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups of coarsely chopped red cabbage
black pepper to taste
1/4 teaspoon of fresh dill
1 tablespoon of cider vinegar
1 tablespoon of honey
1 cup of tomato puree
sour cream, for topping
Place sliced potatoes and beets in a medium saucepan over high heat. Cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock and cook, covered, until all the vegetables are tender, about 10 minutes.
Add potatoes and beets to the skillet. Season with black pepper and dill. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream and extra dill.