Borscht

I've been making soup with my carrot and beet harvest to freeze for later consumption. This borscht turned out very tasty, especially with a little yogurt and kraut on top. Borscht is so easy and flexible! I should have made a double batch, but I wasn't thinking it through. I used this Ukranian recipe for inspiration, but you can really put in whatever you have. I opted to not use cabbage, but did have a bunch of beet greens that were really nice in there. I ate this soup for breakfast one morning with soft eggs and it was so warm and delicious. 

Serves 4-6

• 2 T butter
• 1 cup celery, diced (opt - I didn't have this so added a little more onion)
  
• 1 cup onions, diced
  
• 1 cup (or more) of cabbage or beet greens, chopped
  
• 2 cloves of garlic, minced
• Bay leaf
  
• 6-8 cups bone broth (I used beef)
• 1 can (or equivilant) diced tomatoes 
• 3 medium to large sized peeled beets, half grated and half diced
• 2 medium carrots, grated
• 1 medium potato, turnip, or 2 sunchokes, diced
• 1/2 cup of fresh dill weed
• Salt and pepper to taste

• Sauté the onions and celery in a large soup pot with the butter until soft and translucent (also saute cabbage here if using).
  
• Add the diced tomatoes, bay leaf, garlic, and broth. Bring to a boil over medium high heat and add the beets, carrots, and potato/turnip/sunchokes. Once soup is boiling again, reduce to medium heat and let simmer until beets and tubers are soft, 15-20 minutes. (Add beet greens about half way through the simmer time if using.)
  
• Remove soup from heat; stir in chopped fresh dill weed, salt and black pepper.
• Serve hot with a dollop of sour cream and sauerkraut.