If you love flavour, you'll love my family's recipe for borscht! It's not "stewy"...it's more of a tangy-sweet-dilly flavour :D
Grandma Fillion's Borscht
Yields: 6-8 servings
3 or 4 large beets, peeled and diced. (Boil beets in water for about 1/2 hour. Rinse under water and rub skins and they will fall off. Wear rubber gloves so you don't get purple hands.)
2 peeled potatoes, diced
1 carrot, shredded or thinly sliced
1 stalk of celery, chopped
4 cups vegetable stock (or water)
2 tablespoons of butter
1 medium onion chopped
1 clove garlic, crushed
2 cups shredded cabbage (or coleslaw mix works)
1 tablespoon chopped parsley
3 tablespoons chopped dill
1 tablespoon lemon juice or vinegar
3 medium tomatoes peeled or 1 can (14 oz) tomatoes
1 teaspoon of salt
1/2 teaspoon of pepper
4 cups of vegetable or beef stock
1 teaspoon white sugar
sour cream for dollops before serving
In pot, boil beets as described above. In another large pot cover potatoes, carrots and celery in the first 4 cups of vegetable stock (or water). Boil for 20 minutes or until tender. Chop beets and add to the cooked carrot mixture.
In a skillet, melt butter. Saute onion and garlic, add to soup. Add chopped cabbage, parsley, chopped dill and lemon juice or vinegar, tomatoes, salt, pepper. Add remaining 4 cups of stock.
Simmer until tender. Add sugar (to taste...the beets already make it a little sweet).
Serve with dill and sour cream on top.
Note: For a heartier option, you could also cook ground beef or ground chicken/turkey and add to soup.