Russian Borscht Soup – Karen’s Way

Ingredients

• 3 medium red beets, scrubbed and trimmed
• 1 tablespoon unsalted butter
• ½ cup red onion, or sweet onion, 1/3"dice
• 1 cup leeks, whites and light greens, cleaned- 1/3" dice
• 6 large cremini mushroom, cleaned, 1/3" dice
• 1 cup potatoes, peeled, 1/3" dice
• 3 cloves fresh garlic, peeled, minced
• 1 cup turnips, peeled, 1/3" dice
• 1 cup parsnip, peeled, 1/3" dice
• ¾ cup celery, peeled, 1/3" dice
• 2 teaspoons tomato paste
• ¼ teaspoon fresh cracked black pepper
• ¼ teaspoon smoked paprika
• ¼ teaspoon himalayan pink salt
• 7 cups home made vegetable broth, or chicken broth for non-vegetarian
• 2 teaspoons apple cider vinegar
• 1 teaspoon cane sugar
• 3 tablespoons sour cream, or light sour cream
• ¼ cup fresh dill, cleaned, dried and chopped

Instructions

1. Preheat oven to 375 degrees. Place the beets in a large sheet of heavy foil. Add a drizzle of oil and wrap tightly. Place on a baking pan and roast for an hour until the beets are just tender. Cool, peel and dice 1/3". Set aside.
2. Meanwhile make the soup base: In a heavy large soup pot, add the butter over medium heat. Add the onion, leeks, mushrooms, potatoes and garlic. Stir for 3 minutes until crisp tender. Add the turnips, parsnips and celery, stir 1 minute. Add the tomato paste, pepper, paprika and salt. Stir well to release the flavors.
3. Add the stock, vinegar and sugar. Bring to a boil, then reduce to a simmer. Add the reserved diced, roasted beets. Stir and cover. Cook the soup for 20 minutes, then remove from the heat. Taste for seasonings.
4. Remove 1 cup of the soup and blend with a emulsion blender stick (or place in a blender) until smooth. Add to the pot, and stir well. Place soup in bowls, dollop with a swirl of sour cream if desired, and a generous sprinkle of fresh dill.