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10/21/2003 Archived Entry: "Thanksgiving Recipe #2"

This is especially for Patti who requested it, but also for all you people looking for yummy recipes to cook for Thanksgiving (the American one). Most of the recipes would work for Christmas too, or any nice dinner party.

This is basically a borscht recipe. It's from Alvin and Glenna Rebick's Cookbook Bistro: Trade Secrets from a Life in Food.

Dilled Beet and Potato Soup

makes enough for 4-6 people

Ingredients

• 4 medium-sized beets
• 2 tbsp. butter
• 1 lg. onion, chopped
• 1/4 cup fresh dill, chopped
• 4 medium potatoes, chopped and peeled
• 8 cups of vegetable stock
• salt and pepper to taste

Directions

1. Put the beets into a pot of water and bring it to a boil. Cook until soft enough to pierce with a fork. Then set aside.
2. In a big pot, fry the onions and the dill in the butter until the onions are translucent.
3. Add the potatoes and cook for a few more minutes.
4. Add the stock and bring to a boil.
5. Peel and chop the beets (make sure they are cool enough first), then add to the soup pot.
6. Cook for another 1/2 hour. Add salt and pepper to taste.
7. Puree with a food processor so the soup is smooth
8. You can serve the soup hot or cold and if you'd like to, add a dollop of sour cream (ups the fat quotient though!).

There you have it. A good winter/fall soup. And when you mix it with the sour cream it's bright pink too! What more could you ask for? Yummy.