I took advantage of the cool weather last Friday to try out a new recipe.  Using lots of veggies from the CSA box, I made a batch of borscht.  This is a traditional Eastern European soup that gets its bright red color from beets.  In a traditional borscht, a beef shank is cooked in beef broth and the meat used to make a rich, savory soup.  Mine was a quicker, lighter variation made with beef broth, but no beef shank or meat.  I modified the recipe I found here at Simply Recipes.  Neal, the borscht connoisseur, said that it was pretty good but not authentic.  I liked the lighter flavor and the ease with which it all came together on a work night. 

1 Tablespoon olive oil
8 cups beef broth
1 large onion, peeled and chopped
4 large beets, peeled and chopped
4 carrots, peeled and chopped
2-3 medium red potatoes, peeled and chopped into 1/2-inch cubes
3-4 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste

Heat the olive oil in a large stockpot.  Add the onion and cook over medium-low heat until just translucent.
Add 8 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 35 minutes.
Stir in cabbage and 1/2 cup dill; cook until cabbage is tender, about 20 minutes. 
Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.
Serves 4-6

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