Wild Dill Beet Borscht

11 c. water
6 medium beets, washed
3 large potatoes
4 large carrots
1 large onion
4 Tbsp. Butter Olive Oil
4 Tbsp. Dill Olive Oil
5 c. chicken stock/broth
1/2 head cabbage, thinly chopped
3 bay leafs
1/2 c. ketchup
1 1/2 Tbsp. chopped dill
4 Tbsp. Sicilian Lemon White Balsamic
1/2 tsp. fresh ground pepper
1/2 tsp. Fleur de Sel French Sea Salt

Fill soup pot with 11c water; add beets; cover & boil about 1 hour. Remove beets from water and peel/dice once cooled. Keep the water!

While beets are boiling, wash, peel, and grate potatoes, carrots, and onions. Fry on med-low heat for 15-20 minutes in Butter and Dill Olive Oils, stirring frequently. Add ketchup to potato mixture.

Add cabbage to beet water and cook for 10 minutes.

Add potato mixture to cabbage water, along with peeled, finely diced beets, chicken stock, bay leaves, dill, Lemon White Balsamic, sea salt, and pepper. Gently boil for 45 minutes on low heat.

Serve with a spoonful of sour cream. Enjoy!

Submitted by Tammy Klassen
in the Cook Your Heart Out cooking contest

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