Chunky Borscht
Ingredients
- 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 ⓘ
Instructions
- 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.
- Variation: Instead of the kielbasa, you can use the same amount of Black Forest ham, or any good smoked ham, cut into small chunks. :
- Wine Recommendation: 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.
Nutrition & Diet Analysis (per serving)
514
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).