Ingredients
2 tbsp. Cooking oil
1 onion
2 parsnips
1 small celery root (about 3/4 pound)
1 turnip
1 3/4 tsp. salt
2 c. drained diced canned beets (one 15-ounce can)
1 1/2 c. drained diced canned tomatoes (one 15-ounce can)
3 1/2 c. canned low-sodium beef broth or homemade stock
3 c. water
1/4 tsp. fresh-ground black pepper
1/2 lb. kielbasa
c. plus 3 tablespoons chopped fresh dill
1/4 c. sour cream
Preparation
Step 1In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to soften, about 5 minutes.Step 2Add the beets, tomatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil. Add the kielbasa. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir in the 1/3 cup dill. Serve topped with the sour cream and the remaining 3 tablespoons dill.Step 3Variation: Instead of the kielbasa, you can use the same amount of Black Forest ham, or any good smoked ham, cut into small chunks.Step 4Wine Recommendation: California sauvignon blanc has enough intensity of taste to stand up to the borscht, and the subtly herbal nature of its flavor will accentuate the dill nicely.
