Cook The Book: Borscht

• 1/4 cup olive oil
• 1 large onion diced (about 1 1/2 cups)
• 1 carrot, peeled and coarsely grated (about 1 cup)
• 1 parsnip, peeled and coarsely grated (about 1 cup)
• 1 pound potatoes, peeled and coarsely grated (about 2 medium potatoes)
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 2 pounds beets, peeled and coarsely grated (about 2 quarts)
• 1 pound sauerkraut, rinsed and drained (about 3 cups), plus more for serving
• 2 quarts water
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried dill or 1 tablespoon chopped fresh dill
• For garnish: sour cream, lemon slices, fresh dill sprigs

1. In a stock pot, heat olive oil; add in onion and saute until translucent. Add carrot and saute for about 1 minute. Add parsnip and potatoes and saute another minute. Add tomato paste and sugar and stir well.
2. Add beets, 1 pound sauerkraut, water, salt, and pepper. Blend well and bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours, stirring occasionally. Add the dill and taste the soup. Adjust seasonings if necessary, adding a little more salt or pepper.
3. To serve, place a tablespoon or two of the sauerkraut in the bottom of the bowl, add the soup, and garnish with sour cream, lemon slice, and fresh dill sprig.

olive oil, onion, carrot, parsnip, potatoes, tomato paste, sugar, beets, sauerkraut, water, salt, black pepper, dill, sour cream

Taken from www.seriouseats.com/recipes/2009/05/borscht-recipe.html (may not work)