creamy dill and harvest root soup

This is kinda like doukhabor borscht only way way way less work, time and effort. It has all the same elements; cream, cabbage, potato, onions carrots and dill…. it’s just assembled in a lazy chilly fall day, kind of way. If you like borscht but not all the effort, give this quickie a try! You could totally add a small beet to the potatoes as they boil away to add that sweet pink that is often associated with borscht or you can leave it out and just enjoy this lovely soup straight up.

In a large pot start by browning the following in oil for about 8 minutes:

1-2 onions diced fine

2-3 cloves of garlic chopped

2-3 carrots finely chopped

1/2 head of cabbage shredded fine

Once the onion is transparent / golden add 6 cups of cubed potatoes along with 6 cups of boiling/hot water

season with S+P , a bay leaf, and 2 tbsp dill seed.

Let boil covered for about 20 minutes.

once the potatoes are cooked through add a dollop of butter and puree about 1/2 of the soup using an immersion blender, until you have a consistency you like… I enjoy some small bits in a smooth combined thickish stock.

add 1 cup heavy cream along

and 2 tbsp fresh chopped dill weed (I froze a whack of it down so I always have this pungent green on hand)

Serve and Enjoy!

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