Borscht ala ~DKBB~

Borscht ala ~DKBB~

(original recipe from Serving Up The Harvest by Andrea Chesman)

I grow beets in my garden or buy them at farmers' markets and freeze a lot of them for use in the winter. I love to make borscht on cold winter nights.

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.