- SERVINGS: 4
Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
- 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
- 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.
- 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.
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.