It's socks and sweater season. Snowfall paints a monochromatic palette outdoors, but inside; jeweled tones fill our bowls with seasonal favourites such as tangy borscht flavoured with fresh dill and cylinder beets. Served with fresh dahi (yogurt) and sourdough croutons, this hearty soup with Eastern European flair is not only a feast for the eyes....
Finely chop a fresh bunch of dill and divide into three parts. In a few tablespoons of oil, fry two chopped yellow onions until transparent. To this add 1/2 chopped red cabbage and fresh dill. Fry until tender. Add one chopped green pepper and two large grated cylinder beets. Once tender add more fresh-cut dill, two tablespoons of salt and 5 cups of water. Let simmer until colours blend.
My mother's Mennonite family also added to this some chopped Zuahrump, sorrel leaves that give the borscht its signature tang. Because this leaf is hard to find, I add a 1/2 cup of apple cider vinegar in its stead.
Simmer until all vegetables are tender and flavours are well blended. Add remaining dill as garnish with fresh dahi and sourdough croutons.
