Serves 4 to 6
Ingredients
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 Tbsp tomato paste
- 2 cups beef broth
- 1 large russet potato, peeled and chopped
- 8 oz peeled, cooked beets, chopped (look for the vacuum-sealed packs in the produce aisle)
- 1 Tbsp red-wine vinegar
- 1 Tbsp honey
- Salt and pepper
- Sour cream, for topping
- Fresh dill, for topping
Directions
1. Heat olive oil in a large pot over medium-high. Add onion and garlic and cook, stirring, until onion begins to soften, about 4 minutes. Stir in tomato paste, then add broth and bring mixture to a boil. Add potato chunks.
2. Reduce heat to a simmer and cook until potatoes are tender, about 8 minutes. Add beets, vinegar, and honey; cook for 2 minutes. Season with salt and pepper to taste.
3. Transfer mixture to a blender. Using a kitchen towel to hold down the top, puree stew until smooth. Divide among bowls and serve with sour cream and fresh dill.
1. Heat olive oil in a large pot over medium-high. Add onion and garlic and cook, stirring, until onion begins to soften, about 4 minutes. Stir in tomato paste, then add broth and bring mixture to a boil. Add potato chunks.
2. Reduce heat to a simmer and cook until potatoes are tender, about 8 minutes. Add beets, vinegar, and honey; cook for 2 minutes. Season with salt and pepper to taste.
3. Transfer mixture to a blender. Using a kitchen towel to hold down the top, puree stew until smooth. Divide among bowls and serve with sour cream and fresh dill.
Tip: Pair with pierogies.
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