Active Time

　　45 minutes

　　Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

　　

Ingredients

Makes 2 quarts

　　2 quarts beef, chicken, or vegetable broth

　　1 tablespoon vegetable oil

　　2 onions, diced

　　2 garlic cloves, minced

　　1 teaspoon dried marjoram

　　2 celery stalks, trimmed, thinly sliced

　　2 parsnips, peeled, thinly sliced

　　1 carrot, peeled, thinly sliced

　　1 leek, white and light green parts, thinly sliced

　　1/2 head savoy cabbage, shredded

　　1 bay leaf

　　1 teaspoon salt, or to taste

　　1/2 teaspoon freshly ground black pepper, or to taste

　　2 beets, peeled, grated

　　1/4 cup dill, minced

　　2-3 tablespoons red wine vinegar, or as needed

　　1/2 cup sour cream

　　

Step 1

Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.

　　

Step 2

Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes

　　

Step 3

Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.

　　From Gourmet Meals in Minutes by The Culinary Institute of America, (C) 2004 Lebhar-Friedman Books