Ingrid’s homemade borscht
I love vegetables. So this recipe calls for more vegetables than the typical borscht recipe, and I skip the potatoes. You will need a handb-lender and a heavy hand for the salting!
- 5-6 medium beets, cooked to tender, and chopped
- 1 medium yellow onion, diced
- 3 sprigs of fresh thyme (or 1 teaspoon of dried)
- 6-8 celery ribs, cghopped
- 4-8 carrots, chopped
- 1 tablespoon olive oil
- 6-8 cups water
- Dill for garnish
- Sour cream or homemade yogurt to dollop on top
- Salt and pepper
- Cook the beets until well done (whatever technique you use, I use my instant pot)
- In a large 6 quart pot (or larger), cook diced onion with olive oil, thyme and a sprinkle of salt, until translucent
- Discard thyme stems, and add chopped carrots, sauté about 3-4 minutes
- Add chopped celery, sauté until carrots and celery are tender. Add a bit more salt and pepper here.
- Chop beets and add to pot with 6-8 cups of water.
- Cook down for approximately 20 minutes.
- When done, take a handblender and create up the veggies to make a thick, chunky blend – so you can still decipher to separate vegetable, but the different flavors meld together.
- Add more salt and pepper to taste. Serve hot with a dollop of cream or yogurt and dill.