Chunky Borscht
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.Plus: More Vegetable Recipes and Tips
October 2011
Gallery
Credit:
© Christina Holmes
Recipe Summary
Ingredients
Directions
Notes
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.