Borscht

Description

This recipe is a family version of classic borscht, which is naturally
meatless (though it uses chicken broth for flavor) and packed with
vegetables like beets, carrots, and potatoes. It takes about 1 hour and 10
minutes to make and yields 10 servings. The recipe suggests serving it
with a dollop of sour cream or real mayo.

Ingredients

• 3 medium beets, peeled and grated
• 4 Tbsp olive oil, divided
• 8 cups chicken broth , + 2 cups water
• 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
• 2 carrots, peeled and thinly sliced

Steps

1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold
   water to prevent browning until ready to use then drain).
2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add
   2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring
   occasionally until beets are softened.
3. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced
   carrots then cook for 10-15 minutes or until easily pierced with a fork.
4. While potatoes are cooking, place a large skillet over medium/high heat
   and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute
   stirring occasionally until softened and lightly golden (7-8 minutes).
   Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot
   to continue cooking with the potatoes.
5. When potatoes and carrots reach desired softness, add 1 can of beans
   with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4
   tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill.
   Simmer for an additional 2-3 minutes and add more salt and vinegar to
   taste.