Chunky Borscht

Ingredients

• 2 cups beets diced canned drained (one 15-ounce can)
• 3.5 cups beef broth low-sodium homemade canned
• 1.5 cups canned tomatoes diced canned drained (one 15-ounce can)
• 0.8 pound celery root peeled cut into 1/2-inch chunks
• 2 tablespoons cooking oil 
• 0.3 cup optional: dill fresh chopped
• 0.3 teaspoon fresh-ground pepper black
• 0.5 pound kielbasa halved lengthwise sliced
• 1  onion chopped
• 2  parsnips peeled cut into thin slices
• 1.8 teaspoons salt 
• 0.3 cup cup heavy whipping cream sour
• 1  turnip peeled cut into 1/2-inch chunks
• 3 cups water 

Equipment

• sauce pan

Directions

1. In a large saucepan, heat the oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to soften, about 5 minutes.
4. Add the beets, tomatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil.
5. Add the kielbasa. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir in the 1/3 cup dill.
6. Serve topped with the sour cream and the remaining 3 tablespoons dill.
7. Wine Recommendation: California sauvignon blanc has enough intensity of taste to stand up to the borscht, and the subtly herbal nature of its flavor will accentuate the dill nicely.