Hearty Borscht with Horseradish-Dill Sour Cream
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Prep Time: 30 minutes
Cook Time: 45 minutes
Although borscht is often served chilled, this version is at its best piping hot for lunch or dinner on a rainy autumn day. Roasting the beets brings out their natural sweetness, and the beet greens add an extra measure of flavor, texture and nutrition.
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- 6 beets with greens attached, about 2 lb. total
- 6 cups vegetable stock or canned broth
- 1/4 cup tomato sauce
- 2 celery stalks, sliced
- 2 carrots, peeled and grated
- 1 yellow onion, chopped
- 1 baking potato, peeled and diced
- Salt and freshly ground pepper, to taste
- 1/2 cup sour cream
- 1 Tbs. minced fresh dill
- 1 tsp. bottled prepared horseradish
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:Preheat an oven to 400°F. Lightly oil a baking sheet.
Trim off the beet greens and set aside. Quarter the beets lengthwise and place on the prepared baking sheet. Roast until softened and lightly browned, 15 to 20 minutes. Remove from the oven and let cool. Peel and cut into bite-size chunks. Thinly slice enough beet greens to measure 1 cup. Set aside.
In a saucepan over medium heat, combine the stock, tomato sauce, celery, carrots, onion and potato. Bring to a boil over medium heat, reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 20 minutes. Add the beets and beet greens and simmer until the beets are tender and the greens are wilted, about 10 minutes more. Season with salt and pepper.
Meanwhile, in a small bowl, stir together the sour cream, dill and horseradish until blended.
To serve, ladle the soup into warmed bowls and top each with a spoonful of the sour cream mixture. Serve immediately.
Adapted from Williams-Sonoma Lifestyles Series, Vegetarian for All Seasons, by Pamela Sheldon Johns (Time-Life Books, 1998).