Fred shows us how to prepare a dish popular in Russia called borscht in this edition of Edible Whole Foods.
6 cooked and peeled beets 1 16 ounce jar, pickled beets, drained, juice reserved 8 ounces sauerkraut, not canned 1 tablespoon double concentrate tomato paste 1/4 cup fresh dill leaves 4 cups low sodium vegetable stock or broth sour cream for serving cooked shrimp for serving, optional dill leaves for garnish Add the beets, pickled beets, sauerkraut, tomato paste, dill, and 2 cups of the broth into a blender or food processor. Pulse until smooth. Pour into a saucepan and place over medium heat and add the remaining broth. Bring to a boil then reduce to a simmer. Add reserved juice to adjust sweetness to taste. Cook for 15 minutes. Serve hot or cold with the sour cream and shrimp. Garnish with dill.