Russian Cabbage Borscht (with Chioga Beets)

[AdrienneL]

Russian Cabbage Borscht
By Tara Geoghegan and Adrienne Lee

2    large carrots, chopped
1    onion, chopped
2    stalks celery, chopped
1    Tb caraway seeds, toasted
½    head green cabbage, shredded
3    large Chioga beets, finely sliced and quartered
2    large sweet potatoes, finely sliced and quartered
3    cans whole tomatoes, pureed
3   quarts chicken broth
3    cups boiling liquid
¼    cup apple cider vinegar
salt and pepper, to taste

½    cup chopped dill, to garnish
½    cup goat yogurt, to garnish
   
1.   Make a mirepoix by sautéing the carrot, onion and celery in the bottom of a large stock pot in a splash of the chicken. Add in the toasted caraway seeds.

2.   Boil the beets and sweet potatoes in a separate pot of salted water for 10-15 minutes.  Strain out vegetables, reserving about a quart (roughly 3 cups) of the cooking liquid.  Add the vegetables to the stock pot with the mirepoix.

3.   Add in the pureed tomatoes to the pot, along with the cabbage, remaining chicken stock and the cooking liquid.  Allow the soup to simmer for about 30 minutes, until the beets and potatoes are tender but not mushy. 

4.   Add the apple cider vinegar and season with salt and pepper.

5.   Serve hot in soup bowls. Garnish with a sprinkle of chopped dill and a teaspoon of goat yogurt. 

Serves 10-12