Ukranian Winter Borscht

• unsalted butter
• 4 Tbsp. vegetable oil or margarine
• 1 medium minced onion
• 2 Tbsp. minced garlic
• 2 medium carrots, in 1/4 rounds
• 1 medium turnip, 1/2 dice
• 1 parsnip, 1/4 rounds
• 1 c. small celeriac, diced
• 1 c. diced can Italian tomatoes
• 1 Tbsp. kosher salt
• 1 c. sour cream (for garnish)
• 1 tsp. ground black pepper
• 2 Tbsp. red wine vinegar
• 2 Tbsp. sugar
• 2 qt. plus beet stock
• 1 1/2 lb. beets, trimmed, scrubbed and grated
• 1 lb. shredded cabbage
• 1 lb. boiling potatoes, cut into 1/2 dice
• 3 Tbsp. parsley
• 1/3 c. fresh dill (garnish)

1. Melt butter in pot over moderate heat.
2. When foam subsides, add onion and garlic and saute about 5 minutes, then add carrots and saute 2 minutes.
3. Add turnip, parsnip and celeriac and saute 5 minutes more.
4. Add tomatoes, salt, pepper, vinegar and sugar. Saute 2 more minutes.
5. Stir to combine and bring to a boil, then simmer at lower heat 15 minutes.
6. In saucepan, bring 2 quarts beef stock to boil.
7. Add cabbage and potatoes.
8. Return to boil.
9. Simmer and cook 5 minutes.
10. Transfer cabbage, potatoes and beet stock to mixture.
11. Stir in parsley, 1/3 cup dill and shredded beet.
12. Simmer 15 minutes.
13. Season to taste.

unsalted butter, vegetable oil, onion, garlic, carrots, rounds, italian tomatoes, kosher salt, sour cream, ground black pepper, red wine vinegar, sugar, stock, beets, cabbage, boiling potatoes, parsley, fresh dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010893 (may not work)