Borscht is one of Rick's favorite soups. Serve this with some pierogi which can be found in the freezer section of the supermarket and you will have a wonderful meal.
This recipe first appeared in Death of a Foster Child. The borscht was paired with Mica Cellar's Meritage.
Ingredients
2 leeks
2 carrots
2 stalks of celery
8 beets (medium sized)
8 cups of water
1 bay leaf
2 cups rough chopped parsley or one bunch
2 cups rough chopped dill or one bunch
2 teaspoons salt
lemon juice or vinegar to taste
Clean the leeks, carrots and celery and chop into large chunks. Wash the beets and chop off both the ends. Do not peel. Add all of the ingredients, except the lemon juice, to a very large pot, and bring to a boil.
Simmer for 1 hour. Remove the beets and set aside. Peel the beets when they have cooled down.
Strain out the veggies, reserving the broth. Either chop the beets into small bite size pieces or julienne them.
Put the beets and broth back in the pot. Heat until nice and hot. Add lemon juice or vinegar to taste and season with salt and pepper.
Simmer for 1 hour. Remove the beets and set aside. Peel the beets when they have cooled down.
Strain out the veggies, reserving the broth. Either chop the beets into small bite size pieces or julienne them.
Put the beets and broth back in the pot. Heat until nice and hot. Add lemon juice or vinegar to taste and season with salt and pepper.
Serves 8
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| Borscht, Pierogies, Sour Cream and Meritage |