Apple and Beet Borscht
Apple and Beet Borscht is adapted from "A Basket of Apples", by Val Archer. The soup is a lovely union of flavors, particularly for anyone who likes a soup on the sweeter side. We recommend using more apples than are called for in the original recipe to be sure they don’t get lost in the shuffle. Priscilla’s dense flesh make it a good candidate for cooking, as does Spartan’s firmness and sweet flavor.
2 Tbs melted butter
1 medium onion, peeled and chopped
1 large carrot, peeled and coarsely grated
2 stalks of celery, thinly sliced
1 lb (approx 2 cups) beets, peeled and coarsely grated
1 ½ cups red cabbage, coarsely grated
1 bouquet garni
2 Tbs cider vinegar
14 oz. can or 3 cups peeled, chopped tomatoes
4 ½ cups vegetable stock
3-4 dessert apples, peeled, cored and chopped
1 tsp dried dill
salt and freshly ground black pepper
In a large saucepan, fry onion in butter until transparent. Add carrot and celery, and fry for one minute. Add beets and cabbage to the saucepan with the bouquet garni. Pour in chopped tomatoes, cider vinegar and stock, cover, bring to boil and simmer for 30 minutes. Add apple and dried dill, and cook for a further 10 minutes or until cabbage and beets are cooked but not mushy.
Turn off heat. Remove half the soup and puree till smooth using an immersion blender, food processor or blender. Pour the pureed soup back into the saucepan with the other half. If the soup is too thick, add a bit more water or stock. Add salt and pepper to taste. Reheat without boiling. Serve in bowls with a swirl of sour cream in each. Garnish with additional apple slices if desired.