Gourmet Russian Lunch: Authentic Borscht & Kasha Varieties Served With Dill-Infused Sour Cream

Allergens

None

Ingredients

• 1. Fresh Beets (4 medium) 2. Red Cabbage (3 cups, shredded) 3. Tomatoes (2 large) 4. Yellow Onion (1 large) 5. Carrots (2 large) 6. Wild Rice (1 cup) 7. Vegetable Broth (4 cups) 8. Garlic (2 cloves) 9. Bay Leaves (2) 10. Salt (to taste) 11. Black Pepper (to taste) 12. Fresh Dill (1/3 cup, chopped) 13. Sour Cream (1 cup) 14. Lemon Juice (1 tbsp)

Instructions

1. Begin by preparing the Borscht soup: peel and chop beets into 1 inch cubes slice onion dice carrots and chop tomatoes.
2. In a large pot, heat olive oil over medium heat and add onions, cooking until translucent.
3. Stir in the garlic, followed by beets, carrots, and tomatoes. Cook for 5 minutes, stirring occasionally.
4. Add red cabbage, bay leaves, salt, and black pepper to taste. Pour in vegetable broth and bring to a boil.
5. Reduce heat, cover the pot, and let it simmer until the vegetables are tender (about 20 30 minutes).
6. While the soup is cooking, cook wild rice according to package instructions. Set aside.
7. Once the soup is ready, remove from heat and discard bay leaves. Adjust seasonings if needed.
8. In a separate bowl, combine sour cream with chopped dill and lemon juice. Mix well.
9. To serve, ladle the Borscht into bowls and top each with a generous scoop of Kasha. Dollop a spoonful of dill infused sour cream on top, garnishing with additional fresh dill.
10. Enjoy your delicious Russian lunch, and don't forget to share it with family and friends!

Chef’s Insight

Experiment with different vegetables in the Borscht, such as rutabaga or turnips, to change the flavor profile. - Infuse the sour cream with garlic or other herbs for added complexity.

Notes

This recipe is well-suited for meal planning and batch cooking. - Feel free to add or remove ingredients according to personal taste preferences.