Borscht

on

Borscht

 
Borscht
  • 1 large Sweet Onion
  • 3 tbsp Olive Oil
  • 4 fist-sized Beets
  • 4 Carrots
  • 2 cloves Garlic
  • 1 Potato— waxy or stachy, doesn’t matter
  • 1 qt Mushroom Stock
  • ¼ tsp Caraway Seeds
  • ½ tsp Celery Seeds
  • 4 cups Mushroom broth
  • Salt, to taste
  • Crème fraîche
  • Fresh Dill
Without shredding your knuckles, great one large Sweet Onion. Discard any liquid it leaves behind. Start to sweat it in a big, heavy bottomed pot or dutch oven over low heat.
Peel and grate the Beets and Carrots; chop the Garlic finely, and dice the Potatoes with or without their peel, dealer’s choice. Once the Onion has become translucent and tender (about the time it takes to grate everything else), add all of the other vegetables and crank up the heat. Cook the vegetables until most of the moisture has evaporated and the Onions have browned on the edges.
Add 1 qt of Mushroom Stock, along with the Caraway and Celery seeds. Simmer until the Potatoes are tender and your world is stained a deep magenta.
Serve hot (cold borscht is for monsters), topped with a dollop of Crème fraîche, sprinkled with fresh Dill, and a big hunk of crusty bread.