Jessica Lewis's Polish Borscht

Photo by Brittany Spinelli

Jessica Lewis, the wonderful chef of Spirits & Tales shares a Chef-Mas recipe for Polish Borscht.

POLISH BORSCHT

INGREDIENTS

•  8 large Beets

•  2 large Yukon Potatoes

•  ½ C Parsley

•  ½ C Dill

•  ½ C dried Porcini Mushrooms

•  1 C Celery Leaves

•  6 cloves Roasted Garlic

•  2 C Beet Kvass

•  2 quart Vegetable Stock

•  1 T Lemon Juice

•  1 T Honey

•  Salt to taste

DIRECTIONS

1.  Peel beets and potatoes and cut into cubes.

2.  Add beets and potatoes to cold vegetable stock and beet kvass, bring to a simmer and turn down, cook until tender for about thirty minutes.

3.  Add rest of ingredients and blender until smooth.

4.  Thin out with more heated vegetable stock if needed, season as necessary. 

5.  I like to add some celery salt at the end— and garnish with creme fraiche. YUM.

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