Sweet Potato Borscht
The deep flavor of root vegetables (sweet potatoes and red beets) in this Sweet Potato Borscht, leaves the soup rustic and chunky, with a sweet, creamy broth, unclouded by starch that might be released by using white potatoes.
Ingredients
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 shallots, coarsely chopped
- 4 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 sweet potatoes, peeled and cut into 1/2” pieces
- 6 cups chicken broth
- 4 cups cabbage, chopped
- 20 oz. cooked beets, about 4 cups, or 6-8 medium beets – I buy “Love Beets” brand, cut into 1-inch pieces
- 1/2 teaspoon ground cloves
- Salt and freshly ground black pepper
- 4 tablespoons chopped dill, divided
- 2 cups kale, chopped {optional}
- 1 cup half & half
Instructions
- In a large baking pot or braiser, heat 1 Tbsp. oil and sauté onion for about 3 minutes. Add the shallots and cook another 2 minutes. Add the carrots, celery, sweet potatoes, cloves, and salt and pepper.
- Pour in the broth and add the cabbage and 2 Tbsp. fresh dill to the pot. Bring to a boil; simmer for about 20 minutes.
- In a small pan, heat 1 tablespoon oil and sauté kale for about 2 minutes. Add to the pot of soup.
- Salt and pepper to taste; add the fresh dill and the cooked beets and simmer for 10 minutes, or until all vegetables are nice and soft. Add the half and half and heat on low for about 5 minutes until heated through. Do not let the cream curdle.
- Allow the soup to cool; top with a dollop of sour cream for a traditional touch.