Sunday, April 21, 2013

Chunky Borscht

                                     Makes 4 servings

2                       tablespoons cooking oil
1                       onion, chopped
2                       parsnips, peeled and cut into thin slices
1                       small celery root (about 3/4 pound), peeled and cut into 1/2-inch chunks
1                       turnip, peeled and cut into 1/2-inch chunks
1-3/4                teaspoons salt 2 cups drained diced canned beets (one 15-ounce can)
1-1/2                cups drained diced canned tomatoes (one 15-ounce can)
3-1/2                cups canned low-sodium beef broth or homemade stock
3                      cups water
1/4                   teaspoon fresh-ground black pepper
1/2                   pound kielbasa, halved lengthwise and sliced crosswise
1/3                   cup plus 3 tablespoons chopped fresh dill
1/4                   cup sour cream
1 .       In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to soften, about 5 minutes.
2 .         Add the beets, tomatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil. Add the kielbasa. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir in the 1/3 cup dill. Serve topped with the sour cream and the remaining 3 tablespoons dill.

Tips Variation: Instead of the kielbasa, you can use the same amount of Black Forest ham, or any good smoked ham, cut into small chunks.
           **Suggested Pairing**
California Sauvignon Blanc has enough intensity of taste to stand up to the borscht, and the subtly herbal nature of its flavor will accentuate the dill nicely.

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