Adapted from Michael Lipp’s warm borscht soup
Executive Chef at New York Petrossian

1½ quart chicken stock or canned chicken broth
2 teaspoons salt
1½2 lb. carrots, cube
1½ savoy cabbage, shredded
1½ lb. beets, roasted and cubed
1 Granny Smith apple, peeled and cubed
1½ cup honey
1½ cup balsamic vinegar
ground black pepper to taste
1½ cup crème fraiche (optional)

Preheat oven to 350° F. Place beets in a casserole with enough water to cover by one-third. Cover with aluminum foil and place in oven. Roast until fork-tender approximately one hour. Peel the skin from the beets and cube. Reserve (the beets can be roasted the night before preparing the soup).

Pour chicken stock into soup pot and simmer over medium heat. Add salt and cubed carrots and continue to simmer for five minutes. Add beets, apple and shredded cabbage and simmer for another three minutes. Add the honey, balsamic vinegar and any additional seasoning. Stir and simmer for another three minutes. Remove from heat and serve.

The borscht should be served with a dollop of crème fraiche. If you don’t have crème fraiche, you can substitute sour cream.  This recipe can be made and kept in the refrigerator for up to three days before using.