I love beets, however, I love them pickled! Nonetheless, after trying them in our friend's Don and Eileen Albinger's Borscht recipe, I love beets cooked this way as well. This is a wonderful winter soup. We try to enjoy it several times over the winter.
Don and Eileen’s Borscht
8 cups beef broth
1 pound ground beef (cooked)
1 large onion, peeled, quartered
4 large beets, peeled, chopped (boil in advance)
4 carrots, peeled, chopped
1 large russet potato, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
¼ cup chopped fresh dill
3 Tbsp. red wine vinegar
1 cup sour cream
Salt and pepper to taste
Brown ground beef in skillet, drain and allow to cool. In a large sauce pan bring 4 cups of the beef broth, ground beef and onion to boil in large pot. Reduce heat, cover, and simmer for about 1 hour. Remove from heat and allow to cool. Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/8 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with sour cream and remaining 1/8 cup dill. The flavors may be enhanced by refrigerating overnight and reheating the next day.