Ingredients
- 1 cup red beets peeled and chopped into 1" chunks
- 1 quart beef broth Can substitute chicken or vegetable stock
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil extra virgin
- 1 onion sliced into thin half moons
- 1/4 teaspoon cayenne powder
- 1 bunch beet greens slice thin
- 1 cup cabbage, savoy or napa chopped into medium dice
- 1 cup potato medium cubes
- 1 tomato medium dice or 1/2 cup diced whole tomatoes
- 1/4 cup red wine
- 1/2 cup Bluebird Methow Hard Red Wheatberries soaked for several hours in cool water (or overnight); can substitute other grains as desired
- 1 carrot cut in fine julienne
- 2 tablespoons lemon juice
- 1/2 cup sour cream or yogurt
- 1/4 cup fresh dill chopped
Methods
- Bring beets, stock, and bay leaf to a boil. Add salt, reduce the heat and simmer for about 30 minutes until beets are tender.
- Remove bay leaf and puree well. Keep warm.
- Meanwhile, while beets cook, heat another soup pot over medium-high heat, add onion and cayenne, and saute for 5 minutes.
- Add beet greens, cabbage, potato, and tomato and saute for another 5 minutes.
- Deglaze the pan with the red wine and add in beet stock. Add the wheat berries, bring the soup to a boil and then simmer for about 20-30 minutes until wheat berries are somewhat tender (they will keep their shape well and will never get soft) and the potato is tender.
- In a separate bowl, sprinkle a little salt over carrots and then add the lemon juice. Toss to distribute and then let marinate for at least 10 minutes.
- Season the borscht to taste and garnish with sour cream, dill, and carrot-lemon mixture.
