We studied Russia not too long ago and you would not believe it—but the kids made borscht and most of them loved it! maybe it helped that we topped it with sour cream?!? But I have never been able to get my kid to eat beets any other way~the original recipe came from allrecipes.com but we tweaked it a little for our purposes.
- 1 1/2 cups thinly sliced potatoes
- 1 can sliced beets (couldn’t find fresh at the time) NOT PICKLED, JUST REGULAR
- 4 cups vegetable stock (or beef stock)
- 2 TBSP butter
- 11/2 cups chopped onion
- 2 tsp salt
- 1 large carrot, sliced
- 3 cups coarsely chopped red cabbage
- black pepper to taste
- 1/2 tsp dried dill weed
- 1 TBSP cider vinegar
- 1 TBSP honey
- 1 cup tomato purée
- sour cream for topping
Potatoes and beets in a medium-sized pot, cover with stock and bring to rolling simmer. Cook until just tender. Remove veggies and keep stock.
Melt butter in skillet and stir in onions, carrots and salt. Cook until veggies are starting to get soft. Add onions, carrots and cabbage to the reserved stock and cook until veggies are tender, about 10 minutes.
Add potatoes and beets back into stock and season with dill weed and black pepper. Stir in cider vinegar, honey and tomato purée. Cover, reduce heat to medium low and simmer about 20 minutes. Using an immersion blender, gently blend until the consistency of the soup is smoother and the veggies are not quite identifiable. 🙂 Adjust salt, if needed and serve with sour cream dollops.
We served 2 ounce portions since we are just sampling the soup, but this recipe should make about 8 regular portions. Enjoy!
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