Chunky Borscht

Name: Chunky Borscht
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 473 milliliters drained diced canned beets (one 15-ounce can); 828 milliliters canned low-sodium beef broth or homemade stock; 355 milliliters drained diced canned tomatoes (one 15-ounce can); 340 grams small celery root (about , peeled and cut into 1/2-inch chunks; 2 Tbsps cooking oil; 79 milliliters chopped fresh dill; 0 teaspoons fresh-ground black pepper; 227 grams kielbasa, halved lengthwise and sliced crosswise; 1 onion, chopped; 2 parsnips, peeled and cut into thin slices; 2 teaspoons salt; 59 milliliters sour cream; 1 turnip, peeled and cut into 1/2-inch chunks; 710 milliliters water

Chunky Borscht

Need Head to the store and pick up cooking oil, salt, turnip, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. This recipe is typical of Eastern European cuisine.

Instructions

In a large saucepan, heat the oil over moderately low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Ingredients you will need

Onion

Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to soften, about 5 minutes.

Ingredients you will need

Celeriac

Vegetable

Parsnip

Turnip

Salt

Add the beets, tomatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil.

Ingredients you will need

Tomato

Pepper

Beet

Broth

Water

Salt

Add the kielbasa. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir in the 1/3 cup dill.

Ingredients you will need

Vegetable

Kielbasa

Dill

Serve topped with the sour cream and the remaining 3 tablespoons dill.

Ingredients you will need

Sour Cream

Dill

Wine Recommendation: California sauvignon blanc has enough intensity of taste to stand up to the borscht, and the subtly herbal nature of its flavor will accentuate the dill nicely.

Ingredients you will need

Sauvignon Blanc