Not Your Grandmother's Borscht

My nationally is Native American, but I was adopted and raised by a wonderful Jewish family. My Mothers side of the family is originally from Austria and my Fathers side of the family is originally from Russia. I guess, you could say that Borscht runs deep in out veins.

I remember that my Meema always had a bottle of borscht in the pantry for emergencies, she would say. Traditionally borscht is a hearty peasant-style stew with chunks of beets, cabbage, and quite possibly some meat. Here I offer a more refined but equally comforting take on this Russian classic. Colorful grated beets and cabbage in a light vegetable stock are topped with a dollop of sour cream.

Ingredients:

• 1 TABLESPOON OLIVE OIL 
• 1 MEDIUM ONION, CHOPPED
• 1 CLOVE GARLIC, GRATED OR PRESSED 
• 1/2 TEASPOON GROUND ALLSPICE
• 1 CAN {14 1/2 OUNCES} DICED TOMATOES
• 1 POUND BEETS
• 6 CUPS SLICED GREEN CABBAGE {1 POUND}
• 3 LARGE CARROTS, PEELED AND CUT INTO 1/2-INCH PIECES
• 4 CUPS WATER
• 2 CUPS HOMEMADE VEGETABLE STOCK
• 1 BAY LEAF
• 3/4 TEASPOONS SALT
• 2 TABLESPOONS RED WINE VINEGAR
• 1/4 CUP LOOSELY PACKED FRESH DILL, CHOPPED
• SOUR CREAM FOR GARNISH

Directions:

1. In a 6-quart saucepot, heat oil over medium heat until hot. Add onion and cook 8 minutes or until tender.
2. Stir in garlic and allspice; cook 30 seconds. Add tomatoes and cook 5 minutes.
3. Meanwhile, cut off the tops then peel beets { See Tip } and shred them in a food processor { or on the coarse side of a grater }.
4. Into the saucepot with onion mixture, stir shredded beets, cabbage, carrots, water, stock, bay leaf, and salt; heat to boiling over high heat.
5. Reduce heat to medium-low; cover and simmer about 30 minutes or until all the vegetables are tender.
6. Remove bay leaf. Stir in vinegar and dill.
7. Serve with a dollop of sour cream.

TIP: Wear rubber gloves while peeling beets for easier cleanup. 

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR
MAKES: 5 MAIN-DISH SERVINGS