I don't know why I always thought borsch was a cold beet soup. Got that wrong! No, no, no, this was a warm, flavorful, nutritious winter soup that I garnished with some sour cream and a dollop of caviar. I also thought that borsch only had beets in it. Wrong again, this soup has tons of earthy goodness in the form of onions, carrots, potatoes and more!
And while it can be blended smooth, I opted to leave it chunky and rustic. I served this with some "periwinkle" bread. Translation: pumpernickel bread. I guess Dylan thought I said periwinkle.
6 small beets, roasted, peeled, and diced
4 potatoes, roasted and diced
3 carrots, thinly sliced
4 stalks of celery, thinly sliced
1 small onion, peeled and thinly sliced
8 C organic chicken stock
1 C fresh chopped chervil
3 bok choy, chiffonaded
freshly ground sea salt
freshly ground pepper
sour cream, for garnish
caviar, for garnish
In a large soup pot, brown the onion, celery, and carrots in a splash of olive oil. Once the onions begin to turn translucent, stir in the beets and potatoes, and pour in the chicken stock. Bring to a boil and simmer for 10 minutes. Use a potato masher to create the consistency that you want. Stir in the bok choy and simmer until slightly wilted. Just before serving toss in the freshly ground sea salt, freshly ground pepper, and chopped chervil. To serve, garnish with sour cream and caviar.