Ease of Preparation: Easy
Time of Preparation: 10-15 minutes, plus 2 hours of simmering
Yield: 4 servings
Say “do pobachennya” to weak, watery borscht forever after you’ve tried this hearty, warming recipe! Perfectly seasoned and simmered beets are blended ultra-smooth with rich beef stock, making for a silky, full-bodied soup that only needs sour cream and dill to be classified as a full winter’s meal.
Ingredients:
- 1 tablespoon (15 ml) whole peppercorns
- 2 bay leaves
- 2 tablespoons (30 ml) vegetable oil
- ½ large red onion, diced
- 1 medium carrot, diced
- Salt
- 2 large beets, diced
- 1 medium potato sliced
- 10 cups (2.4 L) beef stock
- 1 cup (240 ml) whipping cream
- ¼ cup (60 ml) red wine vinegar
Garnish:
- 2 beets, peeled, diced, and roasted
- 1 tablespoon (15 ml) butter
- Sour cream
- Fresh dill, chopped
Method:
Make a sachet with the peppercorns and bay leaves.
Heat oil in a soup pot over medium heat, add the onions and carrots and season with salt. Sweat, partially covered, for 4-5 minutes, until the onions are translucent.
Add the potatoes and beets and cover with stock. Add the sachet and bring to a boil.
When boiling, reduce heat and simmer for 2 hours, until the beets are very tender.
Remove the sachet and blend in batches in a high speed blender until very smooth.
Whisk in the cream, season with salt.
Add the red wine vinegar and return the soup to the heat.
To Serve:
Melt the butter in a skillet and add the roasted beets. Toss over heat until warmed through.
Ladle the soup into serving bowls, and garnish with the warm beets, a spoonful of sour cream, and a bit of the chopped dill.
Serve immediately.