Recipe Courtesy of Chef Becky Selengut, www.CornucopiaCuisine.com
1 cup Beet, red — peeled and chopped into 1″ chunks
1 quart Rich beef, chicken or roasted vegetable stock
1 Bay Leaf
1/2 tsp. Sea salt
1 Tbsp. Extra virgin olive oil
1 Onion — sliced into thin half moons
1/4 tsp. Cayenne powder
1 bunch Beet Greens — sliced 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 Wheat berries — soaked for several hours in cool water (or overnight)
1 Carrot — cut fine julienne
2 Tbsp. Lemon Juice
1/2 cup Sour Cream or Yogurt
1/4 cup Dill — chopped, fresh
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.