As the end of August approaches we strive to make the most of the warm days we have left in the garden. This time of year crops like potatoes, beans, tomatoes and so much more are ripe and are eagerly waiting for us to create delicious dishes to share with friends and family. Here is a recipe I made up myself utilizing one such garden treasure that is only available for a brief period: stalks of dill seed as well as a few other garden goodies.
Golden Beet Borscht
3 Lbs
3 Tbsp
1 Large
4 Cloves
3
1 Stick
2 Large
1 Bunch
6 Cups
1/4 Tsp
1/2 - 1
2
1 Tbsp
To Taste
-
To Finish
2 Big Handfulls
1/2
Top with
Golden Beets (about 5 large beets)
Olive OIl
Onion
Garlic
Carrots
Celery
Potatoes
Fresh Dill Stocks
Stock
Dried Thyme
Bay Leaf
Bay Leaves
Peppercorns
Salt & Pepper
-
Optional!
Greens - Shredded (kale, mustard greens, spinach)
Lemon - Juiced
Sour Cream
Let’s Get Started!
Preheat oven to 375F.
Peel & quarter beets, prepare & chop onions, garlic, carrots, potatoes & celery
In a roasting dish, drizzle beets with 2 TBSP of olive oil and sprinkle with salt & pepper. Roast at 375F for 30-40 minutes, until tender.
In a saucepan over medium heat, saute onion & garlic in the remaining 1 TBSP of olive oil until golden and softened, about 10 minutes. Add the celery, carrots, potatoes & sweat over very low heat for 20 minutes or sow
Add roasted beets and dill stems to onions. Cover with stock, turn the heat up to high, and bring soup to a boil. Once it comes to a boil, turn the heat to medium-low and let simmer, covered, for ten minutes.
Remove the dill stems from the soup, and add the lemon juice. Blitz with an immersion blender until smooth.
Add greens, and simmer for five minutes more.
Serve, garnished with a scoop of yogurt and sprinkled with the chopped dill. I like this best with homemade chicken or turkey stock, but have made it for vegetarian friends with garlic stock.