Borscht- Final Day of Ukraine

Yesterday was our last day of Ukraine.  We were lucky to share this last day with visiting friends and used the most recognized  soup of the Ukraine as our first course to our four course dinner that we served. The beets that the market had were great and made for a wonderful base for this soup.  The vegetable stock made for this soup was made the night before to allow the flavors to bend. This soup can be made rustic style, but we prefer a smooth version so I use an immersion blender to blend the soup into a smooth, creamy soup.

Borscht
(makes 6-8 servings)
1 Tbsp. Olive Oil
1 Medium Onion Chopped
2 Celery Stalks, Chopped
2 Carrots, Chopped
1 Tsp. Fresh Rosemary, Chopped
1/2 Cup Cabbage, Chopped
2 Cups Beets, Chopped
2 Cups Vegetable Stock (see recipe below)
2 Cups Water
1 Tbsp. Red Wine Vinegar
Salt/Pepper to Taste
Sour Cream (1 tsp. per serving) to garnish
Pinch of Dill to garnish each serving

In a large dutch oven, heat oil.  Add onion, celery, carrots, and cook until tender. Add rosemary. Add cabbage and beets, and 1/4 cup of water, cover and cook for 10 minutes. Add stock, water and red wine vinegar and cook until beets are tender. Use an immersion blender to blend until Borscht is smooth.  Season with salt and pepper to taste.  Serve with a tsp. of sour cream and dill to garnish.


Vegetable Stock
1 Tbsp. Oil
1 Onion, Chopped
1 Celery Stick, Chopped
1 Carrot, Chopped
4 Cups of Chopped Beet Leaves
6 Cups of Water
1 Herb Bouquet (Sage, Basil, Oregano, Rosemary)
Salt/Pepper to Taste

In a large dutch oven, heat oil. Add onion, celery, carrots and cook until tender. Add Water, Beet Leaves and Herb Bouquet and simmer for several hours, adding salt and pepper to taste. Allow to sit overnight before using in other recipes.