Borscht
Local root vegetables are available throughout a good part of the winter, and this is a good soup to warm up with on chilly nights.
Ingredients
- 3-4 beets (about1½-2 lbs)`
- 1 potato
- 3-4 carrots
- 1 parsnip
- 1 onion
- 2-10 cloves garlic , depending on taste
- 4-5 C vegetable broth
- juice of 1 lemon (approx. 2 T)
- olive oil
- salt and pepper
- sour cream and dill
Instructions
- Preheat oven to 350°F. Peel and roughly cut the beets, potato, carrots, and parsnip; coat with olive oil and roast in a Dutch oven for 25 minutes.
- Peel and roughly chop the onions and garlic, add them to the pot, and roast for another 25 minutes.
- Bring pot to stove top, cover vegetables with broth, and simmer until vegetables are very soft. Add lemon juice and season with salt and pepper. Blend well. Serve hot, with a dollop of sour cream and a sprinkle of dill in each bowl.