Borscht

Ingredients

• 2 lb beets, washed and scrubbed
• 1 tablespoon canola oil
• 1 medium onion, diced
• 4 garlic cloves, thinly sliced
• 1 bunch dill, tied with twine, plus a few springs to garnish
• 3/4 cup canned chopped tomatoes
• 3 cups beef stock
• 2 tablespoon maple syrup
• 2 - 3 tablespoons red wine vinegar
• 1 bay leaf
• Salt
• Shaved horseradish, to serve (optional)
• Crème fraîche, to serve

Instructions

1. Preheat oven to 400F. Place the beats on a baking sheet and roast until tender, 60 to 80 minutes. Once cooled, remove the skin, chop the flesh, and set aside.
2. Place the oil in a large deep saute pan or pot over medium heat. Add the onion and garlic and saute until translucent but not browned, 3 to 5 minutes. Add the beets, dill, and tomatoes. Increase heat to medium-high and saute until the dill wilts and the beets turn the onions purple, about 3 minutes. Add the beef stock, maple syrup, vinegar, and bay leaf. Adjust the heat to bring the mixture to a simmer. Cover and cook until all the vegetables are tender, 10 to 15 minutes. Taste and add salt to your liking.
3. Remove from heat and let cool. Discard the bay leaf and dill. Once cooled, transfer the mixture to a blender or food processor and blend until smooth. Strain through a chinois or sieve, and season with salt, if needed. Garnish with shaved horseradish, a dollop of crème fraîche, and a sprig of dill.