Chunky Borscht

Name: Chunky Borscht
Yield: 4
Ingredients: 2 tablespoons cooking oil; 1 onion, chopped; 2 parsnips, peeled and cut into thin slices; 1 small celery root (about 3/4 pound), peeled and cut into 1/2-inch chunks; 1 turnip, peeled and cut into 1/2-inch chunks; 1 3/4 teaspoons salt; 2 cups drained diced canned beets (one 15-ounce can); 1 1/2 cups drained diced canned tomatoes (one 15-ounce can); 3 1/2 cups canned low-sodium beef broth or homemade stock; 3 cups water; 1/4 teaspoon fresh-ground black pepper; 1/2 pound kielbasa, halved lengthwise and sliced crosswise; 1/3 cup plus 3 tablespoons chopped fresh dill; 1/4 cup sour cream

Chunky Borscht was pinched from <a href="http://www.foodandwine.com/recipes/chunky-borscht" target="_blank">www.foodandwine.com.</a>

"Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner...."

INGREDIENTS

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2 tablespoons cooking oil

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1 onion, chopped

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2 parsnips, peeled and cut into thin slices

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1 small celery root (about 3/4 pound), peeled and cut into 1/2-inch chunks

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1 turnip, peeled and cut into 1/2-inch chunks

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1 3/4 teaspoons salt

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2 cups drained diced canned beets (one 15-ounce can)

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1 1/2 cups drained diced canned tomatoes (one 15-ounce can)

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3 1/2 cups canned low-sodium beef broth or homemade stock

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3 cups water

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1/4 teaspoon fresh-ground black pepper

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1/2 pound kielbasa, halved lengthwise and sliced crosswise

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1/3 cup plus 3 tablespoons chopped fresh dill

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1/4 cup sour cream

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