Since I had a butt load of beets left over from my friggin amazing my cold buttermilk borscht (toot toot!!), I decided to try my hand at a hot version…. after this, I can say with certainty, I’ve had me fill of beets for awhile.
1 large onion chopped
2 medium sized potatoes chopped
4 carrots chopped into 1 inch chunks
3 lg beets (scrubbed really really well to remove any traces of dirt) VERY IMPORTANT, unless you like dirt in ya soup.
1/2 small cabbage shredded
4 cup beet liquid cooking liquid
2 cups vegetable stock
3 tbsp chopped fresh dill
1 tsp salt & pepper
Place the whole beets in a pot and cover with water, about 2 inches above beets. Bring to a boil and cook until fork tender about 35 mins. Strain, reserving beet cooking liquid, when cooled slightly remove skins and cut into 1/2 inch pieces. Set aside.
In a large stock pot, heat 2 tbsp olive oil and saute onions until translucent (about 3 mins), add potatoes, saute another 4 mins, add carrots, give everything a big stir, add salt and pepper cover with stock and beet liquid, simmer 25 mins. Finally add the beets, cabbage and dill, simmer another 2o minutes.