Shabbat Recipes: Borscht

Loren’s Beet Borscht

Serves: 6-8
Time: 50-60 mins

Ingredients:

2 lb. red beets with greens intact
3-4 cloves garlic crushed
1/4c olive oil
1 med red onion (optional)

1qt vegetable broth
4c water
3/4 t turmeric
1/2 t fresh thyme (dried optional)
1/4 t fresh oregano (dried optional)
1 bay leaf
1/2 t Sea Salt
1/2 t white Pepper to taste (fresh ground white pepper preferred)

Hold in reserve:
Juice of 2 fresh lemons
3/8 c raw sugar
1/4c heavy cream
2 T fresh chives

Directions:

1. Wash beets – do not peel. Remove greens and clean out any that are limp or discolored.
Cut beets into 1” cubes. Slice red onions.

2. In a 4 quart stock pot or large Dutch oven, sauté onions in oil. Add garlic (crushed in a press). Add beet greens and salt and cook for a few minutes on low heat. Add beets.

3. Add water and vegetable stock and spices. Bring to boil and simmer for 30 minutes. Let cool for 15 minutes.

4. Puree beet mixture in blender in several batches.

5. Whisk together lemon juice and sugar. Add ¾ of mixture to pureed beets. Taste and add more sugar and lemon as desired.

6. Serve warm, or chilled in bowls and drizzle with cream. Garnish with fresh chopped chives. Enjoy!