17 February 2008

Borscht with Sun-dried Tomato and Dill

I just got my first delivery of organic produce from a local farm and it came with a bunch of beets and fresh dill. I was in the mood to recreate my Ukrainian grandmother’s borscht recipe...with a few twists of my own. Try this on a cold afternoon. If you can tolerate sour cream, add it to the garnishes.
За ваше здоровье!

Borscht with Sun-dried Tomato and Dill

1 tablespoon olive oil
1 carrot, peeled and chopped or grated
1 leek, washed, white and light green part chopped
1 bunch beets (4-5), peeled and cut into matchsticks
1/4 cup or slightly more unsulfered sun-dried tomatoes
1 tablespoon or less chopped fresh dill
2 cups chicken stock (I used homemade)
2 cups water
1 tsp. vinegar (I used rice vinegar...sulfite-free)
1/2 tsp. sugar
salt and pepper to taste

chopped cucumber and dill for garnish

Heat oil in large, heavy pot. Add leeks and carrot, salt and pepper and saute over medium low heat until carrot is soft. Add beets and tomatoes and saute a few minutes. Add chicken stock and water, dill, vinegar and sugar. Bring to a boil, then simmer 20-30 minutes or until beets are soft but still retain most of the their color. I pureed mine slightly with an immersion blender, but it isn’t necessary.

Ladle into bowls, garnish with cucumber and dill.

Feeds 4

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