Borscht

This week I will be teaching you how to make BORSCHT!

-Borscht gets its deep red colour from it main ingredient beets-

You will need:

• 2 lbs. beets
• yellow onion
• 3 cloves garlic (the more the better)
• cup canola oil
• 2.5 litres beef stock
• cup white wine
• cup red wine vinegar
• 4 Tbsp. FRESH dill, chopped
• cup sour cream
• Salt and pepper to taste
• 1 cup sour cream

1. Peel and julienne the beets and onions
2. In a sauce pot, heat the canola oil, add the onions and garlic cloves, sweat over medium-high heat until browned and translucent
3. Add the beets and potatoes and saute quickly
4. Deglaze with white wine, allow to reduce, then add the beef stock. Bring to a simmer and allow to simmer until the beets are tender, 20-30 minutes, depending on the size
5. Remove the soup from the heat, using a hand blender, puree the soup, adding the remaining ingredients (You may need to adjust the acidity to your liking by adding slightly more red wine vinegar, it should provide a fresh acidity to the dish)
6. For the garnish, serve with a spoon of the sour cream over the soup

SMA-CHNO-HO! (Enjoy)