Spring Borsch

• 5 pounds beets
• 1 carrot
• 1 parsnip
• 1 turnip
• 2 piece celery
• 2 onions
• 1 bay leaf
• 1 quart vegetable or chicken stock


• 1 tsp white pepper
• 1 table fresh dill
• 2 lemons juiced
• Fermented beat juice
• Sour Cream (Optional)

Fermented Beat Juice
1. Put about 3 pounds of beets into quarters and place into a glass jar.
2. Sprinkle salt on beats.
3. Boil water and pour into jar.
4. Cover jar with cheese cloth and secure, set in a cool dry place and let to ferment for about 1 week. Some people place a slice of bread in the jar to aid in fermentation.
5. Remove bread mold and strain the liquid, discard beets. The taste should be sour but mild. You can now hold this liquid in the refrigerator.

Borsch
1. Cut 2 pounds of beats into ¼ and place in a steam pan, steam until tender about 1 hour.
2. Peel the skin from the beats and place in a bowl. Toss in canola oil and place on a lined sheet tray.
3. Put beats into a 325 degree oven and slow roast for about 2 hours, or very lightly caramelized, not over caramelized “ this step is optional but really brings out a delicious flavor and more natural sweetness but is time consuming”.
4. Peel, cut into small dice, and sweat the other vegetables. Add the bay leaf.
5. Add slow roasted beets, fermented beet juice 1 quart fomented beet juice and 1 quart stock then allow simmering for 10 minutes.
6. Transfer product to a blender. “Caution” only fill half way and hold lid tightly if product is warm other wise it will blow up all over you and the kitchen.
7. Blend until smooth.
8. Adjust the tartness with lemon juice and add fresh sill and a dollop of sour cream if you like. You may need to adjust your tasting with salt and white pepper. You can serve hot or cold either way it is a great anti oxidant, very delicious and refreshing for the spring period.