Borscht!

Yes, Borscht!  What a lovely thing ~ Maligned for years as a joke for those on the "Borscht belt", but if you, like us, has a love of earthy flavors, wonderful flavor and AMAZING color, and smooth, wonderful consistency, then this is the recipe for you!

3 Tbl olive oil
1/2 lg brown onion, chopped
2 cloves garlic, chopped
3/4 cup celery, chopped
1 slice salt pork

4 beets, peeled and cubed
2 potatoes, peeled and cubed to the same size as beets
8 qts beef stock
1 Tbl caraway seeds
2 tbs parsley
1 Tbl dill (actually, I prefer 2 Tbl, but I am a dill aficionado)
2 bay leaves
2 tsp Allspice
1/4 cup Red Wine vinegar

2 cups shredded cabbage.  (Green makes a nice contrast, but red blends in beautifully.  I leave this up to your own vision)

Saute the onion, garlic and celery and caraway seeds in the olive oil.  When soft and translucent, add the beef broth, beets, potatoes and spices. simmer until tender, (about 40 minutes).  Adjust seasoning to taste, add red wine vinegar.  At this point, I hit it with a stick blender to make it creamy, but you can leave it "rustic", with the chunks of beets and potatoes in a beautiful deep red broth.  In any event, bring back to a nice simmer and add shredded cabbage and cook until the the cabbage is nice and soft.
Serve with a nice dollop of sour cream and pass the red wine vinegar. 

Serve with a nice pumpernickel or rye roll, a cucumber/ dill salad and a smooth red wine or beer..

Garagkey!