Django's Southern Borscht

This recipe for Django's Southern Borscht puts a unique twist on the classic Russian beet soup. With the addition of Southern-style ingredients like collard greens and black-eyed peas, this borscht is a flavorful and hearty dish that will warm your soul. Serve it with a dollop of sour cream and a side of cornbread for a complete meal. Easy to make and full of healthy ingredients, this recipe is perfect for any time of year.

Ingredients

• 2 large beets, peeled and grated
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bunch collard greens, stems removed and leaves chopped
• 1 can black-eyed peas, drained and rinsed
• 4 cups vegetable broth
• 1 cup diced tomatoes
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Sour cream, for serving
• Fresh dill, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
2. Add the grated beets to the pot and cook for another 5 minutes, stirring occasionally.
3. Add the collard greens, black-eyed peas, vegetable broth, diced tomatoes, apple cider vinegar, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Taste and adjust seasonings as needed. If the soup is too thick, add more vegetable broth or water.
5. Serve hot with a dollop of sour cream and a sprinkle of fresh dill on top.
6. Enjoy Django's Southern Borscht!

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