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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

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.

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.

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. - makes 3 quarts - Adapted from Endangered Recipes by Lari Robling
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