Borscht

click to enlarge picture
Source: Krystyna T.

ANTONIO RATING: 3 OUT OF 5 STARS

My Polish babysitter shared this recipe with me. I never knew dill and beets went together until I tried it!

Ingredients
1 Tbsp. oil
1 onion, diced
3 carrots, chopped
2 parsnips, chopped
5 large beets, diced
10 c. chicken stock
2 bay leaves
1 (798 ml) can of diced tomatoes, drained
1/4 c. chopped fresh dill
1/2 - 3/4 c. low-fat sour cream

Directions
1. Heat oil in a large pot.
2. Sautee onions, carrots and parsnips 3-5 min.
3. Add the beets, chicken stock and bay leaves.
4. Bring to a boil then lower to a simmer for 15-20 min., until the vegetables are tender.
5. Add the tomatoes and dill.
6. Simmer for another 5-10 min.
7. Remove bay leaves.
8. Serve with a dollop of sour cream on top.