Borscht

Adapted from Students for Sustainable Agriculture Seasonal Cookbook

Serves: 4-6
Time to prepare: 1 hour

This dish may also be Lacto-Fermented...three days at 50 degreesF.

• 3-4 Beets, cut in ^1/4 ” sticks
• Greens from the Beets, chopped
• 1 Onion, chopped
• 2-3 cups shredded Cabbage
• 2 Carrots, chopped
• 2 TBSP dried or fresh Dill
• 1 TBSP Caraway seeds
• 2 tsp Cumin
• 1 1/2 tsp Paprika
• 1/2 tsp White Pepper
• pinch of Salt and Pepper
• pinch of chopped Parsley
• Extra Virgin Olive Oil
• 3-5 cups Water
• Live Cultured Yogurt
  

Sauté chopped onion in olive oil with some salt and pepper until translucent. Add dill, caraway seeds, cumin, paprika, and white pepper and stir. Add beets, cabbage, and carrots. Sauté for a few minutes, then add water. Stew until vegetables are tender and the soup has thickened a bit. Adjust the seasonings to taste and add some chopped parsley. Serve with a dollop of yogurt on top and enjoy!

Variation:

• Add potatoes and/or celery.
• Some traditional borscht recipes call for “ Sour Salt ” (Citric Acid) to give this soup a sweet and sour flavor. Try adding Lemon juice at the end to create the same effect.