Borscht ala ~DKBB~
(original recipe from Serving Up The Harvest by Andrea Chesman)
6 medium-size beets, tops and roots trimmed to 1 inch
1 medium-size onion, diced
2 medium-size russet potatoes, peeled and diced
3 cups vegetable broth
2 Tbsp. chopped fresh dill (plus additional for garnish)
2 Tbsp. fresh lemon juice, or to taste
Salt to taste
Freshly ground pepper and/or white pepper to taste (I prefer white pepper)
Sour cream or plain yogurt for garnish (topped with the extra chopped dill)
To prepare the beets:
- Preheat oven to 400°F.
- Wash the beets but do not peel.
- Divide beets between 2 large sheets of heavy-duty aluminum foil and fold each to form a well-sealed packet.
- Roast beet packets for 50 to 60 minutes, until beets are easily pierced with a fork.
- Remove from the oven, open the packets, and let cool.
- When the beets are cool enough to handle, peel and cut into shoestrings.
To prepare borscht:
- Combine onion, potatoes, broth, and dill in medium saucepan.
- Bring to a boil, then reduce the heat and simmer until potatoes are completely tender, about 20 minutes.
- Cool briefly.
- Mash the potatoes in the broth.
- Stir in the beets and season with lemon juice, salt, and pepper.
- Serve hot or chilled, garnishing each bowl with a dollop of sour cream or plain yogurt and a sprinkle of chopped dill.
Serves 4 to 6.
NOTE: If you like, chop the beet greens and steam them until they are tender (3 to 5 minutes); stir the greens into the broth along with the beets.