Borsht, Just Like Baba's

Here's a tribute to Pollacks everywhere. My mom and cha cha have been giving me tips on how to make an authentic beet soup. I took some of their ideas, added a few of my own and came up with a yummy version. Enjoy!!!

For some time saving, you'll need a food processor for slicing or grating the beets, onions and carrots. It won't get your hands and kitchen messy!


Needs: 
1 can sliced beets and juice
half a large red onion
3 medium fresh beets, peeled
2 medium carrots
5 cloves garlic
Handful of fresh green beans, cut into bite sized pieces
Handful of fresh dill sprigs
Spices: salt, pepper, 1 tsp each fennel seeds, garlic powder, coriander, ginger.
Liquids: 2 cups chicken/veggie stock, 3 cups water (or more if desired). 

Step 1: Puree the can of beets with a handful of dill and 3 cloves of garlic, set aside in a small bowl.
Step 2: Heat up some olive oil in a large soup pot
Step 3: Slice the onion, add to the pot and saute until softened
Step 4: Slice 2 beets and shred the last one and the two carrots, add to pot and mix in the spices and some chicken stock and water.
Step 5: Bring to a simmer and add the pureed beet mix and remaining whole garlic cloves (you'll remove these before serving)
Step 6: Add the green beans and cook through
Step 7: Allow to simmer on low for a while (I did about 30 minutes)
Step 8: Get ready to eat...add some more s & p if you wish and serve in soup bowls with a nice dollop of sour cream!


Moolicious!