Thursday
Nov082012

Borscht Soup

Serves 6


2 tablespoons olive oil

1 large onion, peeled, finely diced

2 medium beets, peeled, julienned

2 carrots, peeled, julienned

half a small head of cabbage, ( about 1/2  pound), thinly sliced

1 small leek, thinly sliced

2 cloves garlic, finely minced

2 bay leaves

2 quarts beef stock (or vegetable stock)

bunch of fresh dill, chopped

3 tablespoons apple cider vinegar

1/2 teaspoon ground cumin

1/2 teaspoon brown sugar

salt and pepper to taste

1/2 cup sour cream

 

Add olive oil to a large stockpot and saute the onion over a medium low heat for 5 minutes. Add in the beets, carrots, cabbage, leek, garlic and bay leaves and stir well. Cook for another 10 minutes, then pour in the beef stock. Cook until the vegetables become tender. Add half of the fresh chopped dill, vinegar, cumin, and sugar. Salt and pepper to taste. Serve steaming hot with a dollop of sour cream and top with more fresh dill.