borscht

Okay, major disclaimer here.  I wanted to try borscht.  Traditional Russian beet soup.  I looked up about a thousand borscht recipes and literally nothing in the ingredient list but the beets was the same.  So, I decided to combine all of those recipes and make something that I was terrified of, but actually ended up really enjoying.  So, don't judge me.  This probably isn't traditional Russian borscht (unless I got really lucky) but it's delicious either way! 

Borscht

Serves 4-6.

Serve hot or cold!

Freezes beautifully for a husband's lunch!

2-3 beets, about 1 pound
2 carrots, about 1/2 pound
1 cucumber
2 tablespoons olive oil
1 red onion, roughly chopped
3 garlic cloves, peeled and smashed with the side of your knife
1 cup chicken stock
1 beef bouillon cube
Salt and pepper
1 cup orange juice
1 lime, juiced
Sour cream, for garnish

Using gloves, peel the beets and dice them.  Peel the carrots and dice.  Peel and seed the cucumber and dice, setting aside 1/4 cup for garnish.

Heat olive oil over medium heat in a large pot and add onion and garlic.  Saute for about 5 minutes then add the diced beets, carrots and cucumber.  Add stock, bouillon cube and 2 cups water and season with salt and pepper.  Bring to a boil and cook until tender, about 45 minutes.

Remove from heat and taking caution, puree in a blender in batches.  Transfer to a large glass bowl and add orange and lime juice.  If serving hot, serve immediately.  If serving cold, chill in the fridge completely.

Serve with sour cream and the reserved cucumber.  Enjoy!