Beet Borscht

by Brenda Langton, Tastemaker in Residence

Photo by FOODISM360 on Unsplash

It seems people either love beets or are indifferent to them. We love the sweet flavor and brilliant red color. Using frozen orange juice concentrate will give you a more intense orange flavor, but you can substitute the juice of an orange or a half cup of orange juice. This is a hearty soup that, served with bread and cheese, is a full meal. // serVes 6 to 8 

Ingredients

1 Tbsp vegetable oil 

1 cup chopped onion

1 carrot, peeled and sliced 

1 stalk celery, chopped 

1 cup chopped green cabbage

2 large beets, peeled and cut into large chunks 

1 potato, cut into chunks 

1 tsp caraway seeds

5 cups vegetable stock

1 tsp salt

1 Tbsp cider vinegar or white wine vinegar 

1 Tbsp frozen orange juice concentrate or juice of 1 orange

1 cup chopped tomatoes (optional) 

Serve with chopped dill and sour cream

Instructions

1. Heat the oil in a soup pot. Sauté the onion until it’s soft. Add the carrots, celery, and cabbage. Continue sautéing, stirring, over medium heat for 5 minutes. Add the beets, potatoes, and caraway seeds. 

2. Add the stock and salt. Bring it to a boil, then turn down the heat and simmer for 15 to 20 minutes, until the potatoes and beets are tender. 

3. Add the vinegar and orange juice. If using the tomato, add it now. Simmer on low heat for 10 minutes.

4. Serve the borscht warm with a dollop of sour cream and a sprinkle of fresh chopped dill.