On Tap Oil & Vinegar Recipe Detail

Beet Borscht

with Garlic Olive Oil & Red Wine or Sherry Vinegar

Ingredients:

• 3 Tbsp Garlic Olive Oil, divided
• 1 medium onion, diced
• 3 garlic cloves, finely minced
• 1/2 tsp caraway seeds
• 1-1 1/2 lbs stewing Beet, cut in 1" chunks
• 1 1/2 lbs beets, peeled & diced
• 3 cups cabbage, chopped 1" pieces
• 3 cups baby potatoes, halved
• 3 celery ribs, chopped
• 3 carrots, chopped 1" pieces
• 2 bay leaves
• 1 3/4 tsp salt
• 3/4 tsp pepper
• 1/4 cup tomato paste
• 1 Tbsp brown sugar
• 10 cups water or Beet broth
• 3 Tbsp Red Wine or Sherry Vinegar



• Sour cream, chopped fresh dill, & dinner rolls, to serve

Directions:

In large stockpot (if using a slow cooker start with a skillet), heat 2 Tbsp oil over medium, sauté onion until soft. Add garlic & caraway seeds, stirring continually for a minute. Remove to a bowl. Add additional Tbsp oil if needed and brown Beet chunks on all sides.

(At this point, all ingredients up to vinegar can be added to a slow cooker and cooked on low 8-10 hours, if desired. Or continue in stockpot.) Add in onion mixture and remaining ingredients and bring to boil. Reduce heat and simmer until veggies are to desired consistency, 45 mins-1 hour.

Stir in vinegar and remove bay leaves. Serve with a dollop of sour cream, a sprinkle of fresh dill, and a bread roll.