Chunky Borscht

Chunky Borscht

Perfect for Passover or anytime!  You gotta love beets though!

INGREDIENTS

2 Tablespoons Olive Oil

1 Chopped Onion

2 Peeled & Diced Parsnips

1 Small Peeled & Diced Celery Root

1 Peeled & Diced Turnip

1 1/2 Teaspoons Kosher Salt

2 Cups Cooked & Diced Beets

3 1/2 Cups Drained & Diced Canned Tomatoes (15 Ounce Can)

3 1/2 Cups Low-Sodium Beef Broth or Vegetable Broth

3 Cups Water

1/2 Teaspoon Freshly Ground Pepper

1/3 Cup Plus 3 Tablespoons Chopped Fresh Dill

In a large-size saucepan, heat olive oil over medium-low heat. Add onions and cook for 5 minutes until translucent. Stir occasionally. Add parsnips, celery root, turnips, and 1 teaspoon kosher salt. Cover with a lid and cook for 5 minutes until vegetables begin to soften. Add beets, tomatoes, broth, water, 1/2 teaspoon kosher salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes until vegetables are tender. Stir in 1/3 cup dill. Remove from heat and ladle into individual bowls. Serve hot topped with remaining dill and sour cream. Serves 4

© Victoria Hart Glavin