Borscht

Name: Borscht
Ingredients: 1 tablespoon canola oil; 1 1/2 cups button mushrooms, thinly sliced; 1 3/4 cups chopped onion; 1 3/4 cups chopped peeled celeriac (celery root); 1/3 cup chopped carrot; 1/3 cup chopped parsnip; 1 tablespoon tomato paste; 7 cups water; 1/2 cup light beer; 2 1/2 cups shredded red cabbage; 2 cups chopped peeled baking potato; 2 garlic cloves, crushed; 12 ounces sliced peeled beets; 3 tablespoons cider vinegar; 2 teaspoons sugar; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup sour cream; 2 tablespoons chopped fresh dill

19 ingredients

3 steps

Ingredients

1 tablespoon canola oil
1 1/2 cups button mushrooms, thinly sliced
1 3/4 cups chopped onion
1 3/4 cups chopped peeled celeriac (celery root)
1/3 cup chopped carrot
1/3 cup chopped parsnip
1 tablespoon tomato paste
7 cups water
1/2 cup light beer
2 1/2 cups shredded red cabbage
2 cups chopped peeled baking potato
2 garlic cloves, crushed
12 ounces sliced peeled beets
3 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
2 tablespoons chopped fresh dill

Directions

1

Heat oil in a large Dutch oven over medium heat. Add mushrooms to pan; cook 5 minutes, stirring frequently. Add onion; cook 6 minutes. Add celeriac, carrot, and parsnip; cook 4 minutes or until onion is tender, stirring occasionally. Stir in tomato paste. Add 7 cups water and beer; stir well. Reduce heat, and simmer 5 minutes. Stir in cabbage, potato, garlic, and beets; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
2

Place half of beet mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, sugar, salt, and pepper. Ladle 1 1/2 cups soup into each of 8 bowls; top each serving with 1 tablespoon sour cream and 3/4 teaspoon dill.
3

The simplest way to peel celeriac is to remove the rough, knobby skin with a sharp chef's knife.