borscht

My Grandmother’s Borscht Soup

May 2, 2014

Author: Mark Lieberman

Ingredients:

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 cups beef broth or vegetable broth

1 medium russet potato, peeled and diced

1 cup shredded green cabbage

1-teaspoon salt

1/4 teaspoon freshly ground black pepper

1⁄2 tsp allspice, ground

1 smashed garlic clove

1 1/2 cups roasted & diced beets

3 teaspoons red-wine vinegar

1/4-cup sour cream

1 tablespoon freshly grated horseradish

1 tablespoon fresh parsley, lightly chopped

2 tablespoons fresh dill, lightly chopped

Preparation:

In a medium saucepot, heat the oil and add the onions. Cook the onions until translucent. Add the broth, potato, cabbage, and salt. Cover with a lid and cook for 10 minutes.

Add the diced beets, black pepper, garlic clove, allspice and black pepper. Cover with a lid again and cook for another 25 minutes.

Add the vinegar, then turn off the heat and stir in the parsley and 1⁄2 the dill. Taste and add additional salt and pepper as desired.

To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh horseradish and dill.