Warming Winter Beet Borscht with Dill

Here is another beet recipe, but this time it is a warm hearty portion of borscht. I never thought that I'd like borscht, mostly because the name is unappealing but also partly because it seems kind of simple and old-fashioned. But I had to share this recipe because it is really amazing! For the little money it costs for the ingredients, you get a huge reward of color, comfort, and taste. I make this in my pressure cooker and it only takes 6 minutes on high pressure, but if you don't own one I've included how to make it by simmering.
We are still avoiding many types of foods here in my apartment, but if you can eat them it would be nice to top with a dollop of sour cream or yogurt. You also might stir in a little bit of lemon juice just before serving. I much prefer to leave the borscht with big chunks of potatoes and beets in it to give it more texture and differentiated flavors, but you could also puree the whole soup if you wanted. This soup reheats and freezes nicely so don't be afraid to make a big pot - you will want to eat it all!



Beet Borscht With Dill
Inspired by Great Vegetarian Cooking Under Pressure by Lorna J. Sass

Ingredients:
1 Tbs. canola oil
2 C diced onions or thinly sliced leeks
4 C boiling water
1 pound beets, peeled and cut into 1/2" cubes
1/2 pound thin skinned potatoes, peeled and cut into 1" cubes
1 pound cabbage, cored and thinly shredded
2 Tbs tomato paste
2 large bay leaves
Fresh dill

Pressure Cooker Instructions:
Heat the oil in 4-6 quart pressure cooker. Add the onions and cook, stirring frequently, for 1-2 minutes. Add the water, beets, potatoes, cabbage, tomato paste, and bay leaves.
Lock the lid into place and bring to high pressure. Cook on high pressure for 6 minutes. Use a quick-release method to reduce the pressure. Remove the lid and check to make sure the beets and potatoes are fork tender (if they are not you can simmer with the lid covering but not locked until they are done). Stir in chopped fresh dill. Puree about 1/3 of the soup and return it to the pot. Add salt and pepper to taste.

Non-Pressure Cooker Instructions:
Heat oil in a large pot. Add onions and cook over medium heat for 3-5 minutes until translucent and just starting to brown. Add beets, potatoes, cabbage, tomato paste, and bay leaves and cover with 4 cups of water. Turn heat to high until it reaches a boil, then turn down heat to low and let it simmer for about 20 minutes. Check to make sure the beets are soft. Stir in chopped fresh dill and cook for 1 minute longer. Puree about 1/3 of the soup and return it to the pot. Add salt and pepper to taste.

Variations:
Try adding ingredients such as carrots, mushrooms, thinly sliced cucumbers, white beans, or chick peas. For a non-vegetarian version add beef or chicken.