My beets are finally ready to harvest in the garden! Bring on the beets! Truth to be told, I never really liked them until I planted them, now they are among my favorites!
I made borscht with bunches of beets (ha, gotta love alliteration)
Borscht:
- 1 onion
- ¼ cup butter
- 12 oz raw beets (about 4) cut into thin sticks and 1 raw beet grated
- 2 carrots, cut into thin sticks
- 3 celery stalks, thinly sliced
- 2 tomatoes, peeled, seeded, and chopped
- 6 ½ cups of vegetable stock or broth
- 1 tbsp white wine vinegar
- 1 tbsp sugar
- 2 tbsp snipped fresh dill
- 4oz cabbage (about half of a small head) shredded.
- Sour cream to garnish
-
Crusty bread to serve with
Slice the onion into rings. Melt the butter in a large, heavy bottomed pan. Add the onions and cook over low heat, stirring occasionally for 3-5 minutes. Add the sticks of beet, carrot, celery and chopped tomatoes and cook, stirring frequently for 5 minutes.
Add the stock, vinegar, sugar and 1 tablespoon of dill into the pan. Season to taste with salt and pepper. Bring to a boil, reduce heat and simmer for about 30 minutes.
Stir in the cabbage cover and simmer for 10 minutes, then stir in the grated beet with any juices. Cook for an additional 10 minutes. Ladle the borscht into bowls and garnish with sour cream and remaining dill. Serve with crusty bread.
Enjoy!
the dandylion life 