Beet & Cabbage Borscht

Technically, borscht is any stew-type soup. The best-known kind in the U.S., however, is made with beets and is brilliantly red. This beet and cabbage borscht is packed with roasted red beets, onions, cabbage, and white beans--all the better to make it through a cold winter night. Homemade chicken stock adds a depth of flavor missing in canned varieties, but this soup is tasty even when made with plain old water.

This recipe makes enough for a crowd. It freezes extremely well, however, and is a treat to pull out of the freezer after a long day's work, heat up, and devour on a snowy or rainy night.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Ingredients:

• 1 cup dried cannellini other other small white beans
• 6 large beets (about 2 lbs.)
• 2 Tbsp. olive oil, vegetable oil, or butter
• 2 medium onions, halved and thinly sliced
• 1 tsp. salt, plus more to taste
• 3 cloves garlic, minced (optional)
• 1 head green, Savoy, or Napa cabbage, cored and thinly sliced or shredded
• 2 tsp. caraway seeds
• 8 cups chicken, beef, or vegetable broth
• Lemon juice to taste
• Plain yogurt or sour cream for garnish (optional)
• Fresh chopped dill for garnish (optional)

Preparation:

1. Put beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour. Drain and return beans to pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer and cook until beans are tender to the bite, about 20 minutes. Drain and set aside.
2. Meanwhile, preheat oven to 350°. Wrap beets in a large sheet of foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes.
3. Let beets sit until cool enough to handle. Peel (skins should slip off after being roasted) and grate on the large-hole side of a box grater. Set aside.
4. In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Add garlic, if using, and cook until fragrant, about 1 minute. Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes. Add caraway seeds and beets. Stir to combine and add broth. Bring to a boil, reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes.
5. Add salt and lemon juice to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.

Makes 16 generous servings.

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