Borscht (Beet Soup)

Borscht Beet Soup 

1 cup onions, minced 

6 medium beets,minced shredded 

1/2 cup carrots, diced 

2-3 garlic gloves, minced

2 medium potatoes, diced small

2.5 tsp olive oil for sautéing

1 1/3 tsp cumin seeds, freshly grind 

1 1/3 tsp caraway seeds, freshly grind 

3 cups of vegetable broth (or water, add more if needed)

1 tbsp of Red Wine Vinegar

1 1/2 tsp salt (to taste) 

1/2 tsp pepper

1.5 tsp lemon juice 

1/8 bunch of dill

1/8 bunch of parsley 

Tub of sour cream (or Greek yogurt) 

  1. Chop onions

  2. Shred beets and carrots in food processor

  3. Mince Garlic

  4. Heat olive oil in a soup pot. Sautée onions and garlic until soft and getting brown.

  5. Sautée cumin and caraway seeds until fragrant and add to the onions.

  6. Add beets, carrots, potatoes to the onions and garlic and sautée 5 minutes

  7. Add vegetable broth and vinegar

  8. Bring soup to a simmer and stir frequently until the potatoes are soft and a paring knife easily enters and exiting several potatoes. Leave plenty of time for this.

  9. Season with salt and pepper and add lemon juice. Add more spices if necessary.

  10. Purée in blender until smooth

  11. Add some dill and parsley

  12. Serve with sour cream on the side.

Parsnip Leek Soup

6 Servings

Ingredients

2 Cups Parsnips chopped

6 1/4 cups of Vegetable Stock 

1/4 cup of celery chopped

2 large leeks chopped

1/2 cup red onions chopped

3 tbsp olive oil 

1 1/8 tsp salt 

3/8 tsp pepper 

Directions 

1. Preheat oven to 425

2. Rough chop parsnips into large chunks and toss in olive oil until roasted lightly and golden

3. Chop onion, leeks, and celery 

4. Remove parsnips and reduce oven to 350. Toss 3/4 of the leeks in olive oil and salt and roast  on a sheet pan until golden and set aside. 

5. Sautee onion, leek, celery, in olive oil in a stock pot. When soft, add roasted parsnips, salt and pepper and add enough stock to cover. Let simmer until parsnips have gone soft. 

6.Vitamix, adding remaining stock and extra virgin olive oil until soup is creamy and a nice consistency is reached. (Not to thick or watery) 

7. Serve with roasted leeks on side as garnish.