Beet & Cabbage Borscht with Dill

DSC01373I promised I’d share more about the beet soup I recently made to accompany golden parsnip latkes. It was actually a borscht, which I learned is a soup of Ukrainian origin that is popular in Eastern and Central European countries. It’s a hearty soup, usually made with beets. Cabbage is also a common ingredient. This particular recipe has strong dill flavor. It’s a great winter soup with wonderful flavor and texture. The beets and cabbage are shredded in a food processor and sauteed in garlic and butter. Even if you don’t love beets and cabbage, everything cooks down nicely and soaks up new, interesting flavors. A dollop of sour cream is a great finishing touch.

Beet & Cabbage Borscht with Dill (From Cook This Now, serves 4-6)

1/2 small head green or red cabbage, cut into quarters and cored
4 medium raw beets, peeled and quartered
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, peeled and finely chopped
2 fat garlic cloves, finely chopped
6 cups chicken or vegetable broth
1 3/4 teaspoons kosher salt
3/4 cup chopped fresh dill
1 1/2 teaspoons red wine vinegar
Sour cream or Greek yogurt, for serving

1. Pass the cabbage through the feed tube of a food processor fitted with the coarse grating blade. Transfer the grated cabbage to a large bowl. Pass the beets through the feed tube and add the grated beets to the bowl with the cabbage.

2. Heat the butter in a large pot over medium heat until the foam subsides. Add the onion. Cook, stirring, until the onion is slightly softened, about 5 minutes. Add the garlic; cook 1 minute. Add the cabbage and beets. Increase the heat to medium-high and cook, tossing occasionally, until the cabbage is wilted, about 10 minutes.

3. Add the broth and 1 teaspoon salt to the pot. Bring the liquid to a boil. Reduce the heat to medium-low and simmer gently, uncovered, for 30 minutes. Stir in the dill, remaining 3/4 teaspoon salt, and vinegar. Ladle the soup into bowls and serve, topped with a dollop of sour cream.

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