5. Meanwhile, place the shredded beets in a bowl with several pinches of salt. Set aside until the beets begin to soften and release their juice.
6. Heat the remaining tablespoon oil in a sauté pan and add the beets. Sauté until tender, about 5 minutes.
7. Stir the beets into the soup, and continue to cook for 5 minutes to marry the flavors (cooking any longer will cause the color of the beets to fade). Remove the soup from heat and set aside to cool.
8. Once the borscht has cooled, skim any excess oil from the top, and adjust the seasoning with pickling liquid and additional salt if needed. Serve garnished with pickled beets, dill and sour cream. This makes about 2 quarts of borscht.
EACH OF 8 SERVINGS
Protein 10 grams
Carbohydrates 53 grams
Fiber 6 grams
Fat 12 grams
Saturated fat 3 grams
Cholesterol 10 mg
Sugar 13 grams
Sodium 873 mg
NOTE: Adapted from Paper or Plastik Cafe in Los Angeles.