Ingredients:
Whole beets, raw, unpeeled 1-1/2 pounds
Chicken stock or vegetable 2-1/4 quarts
Onion, medium 1
Carrot, large, peeled 1
Parsnip, large, peeled 1
Celery, peeled ½ stalk
Savoy cabbage, coarsely shredded 1-1/2 cups
Garlic clove, minced 1
Fennel seeds ¼ teaspoon
Fresh dill, minced ¼ teaspoon
Red wine vinegar 3 tablespoons
Fresh parsley, minced 1 tablespoon
Salt 1 teaspoon
Fresh ground pepper ¼ teaspoon
Cayenne pepper 1 pinch
Garnish:
Sour cream ½ cup
Method:
1. Cook the unpeeled beets whole in the chicken stock with the vinegar until they are tender. Cool them in the stock.
2. Remove, peel, and cut them into julienne strips. Reserve the stock; it will take on a rich red color from the beets.
3. Cut the remaining vegetables in julienne strips.
4. Simmer all the vegetables except the beets in the reserved stock with the fennel seed, parsley, dill, and ground pepper. Cook until the vegetables are tender; approximately 15 minutes. Add the beets and adjust the seasoning with the salt and cayenne pepper. Serve the sour cream on the side.
Optional garnish: You may choose to garnish the borscht with julienne of roast duck or cooked beef brisket.
By Chef Jim Oppat of Andiamo, Dearborn. Read a note from the chef.
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