Borscht

This is the recipe I made for book club, which I loved!  I found it on a blog called Natasha's Kitchen.  I think she might live out west near some of you.  This is the soup we discussed that is very deep red because of the beets - looks like a crime scene!

I didn't add the dill because I didn't have any, and sometimes I am iffy on dill.  I made it again this weekend because I was sick.  It is packed with vegetables and very hydrating, also delicious.  Great soup!

Ingredients:

• 3 medium beets, peeled and grated (use gloves to avoid staining your hands)
• 4 Tbsp olive oil, divided
• 8 cups chicken broth + 2 cups water
• 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
• 2 carrots, peeled and thinly sliced
• 2 bay leaves
• 2 celery ribs, trimmed and finely chopped
• 1 small red bell pepper, finely chopped
• 1 medium onion, finely chopped
• 4 Tbsp ketchup or 3 Tbsp tomato sauce
• 1 can white cannelini beans
• 2-3 Tbsp white vinegar, or to taste
• 1 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 large garlic clove, pressed
• 3 Tbsp chopped dill

Instructions:

1. Peel and grate the beets.  Heat a large soup pot over medium heat and add 2 Tbsp olive oil.  Add grates beets and saute 10 minutes, stirrling occasionally until beets are softened.
2. While beets saute, peel and chop potatoes and carrots.  Finely dice celery, onion, and red pepper.
3. Add 8 cups broth and 2 cups water.  Add potatoes, carrots, and bay leaves to pot.  Cook for 10-15 minutes or until easily pierced with a fork.
4. While potatoes and carrots are boiling, heat a large skilled over medium heat and add 2 Tbsp olive oil.  Add chopped onion, celery, and bell pepper.  Saute, stirring occasionally until softened and lightly golden, 7-8 minutes.  Add 4 Tb ketchup and stir fry for 30 seconds, then transfer to pot with beets and potatoes.
5. Add 1 can of cannelini beans, drained and rinsed, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill.  Simmer at least 2-3 minutes, or until ready to serve.  Serve with sour cream.