Displaying borscht recipe


1 cup finely chopped onion
2 cups thinly sliced celery
2 tablespoons olive oil
2 teaspoons sugar
1 1/2 pounds beets (approx. half-dozen small 'uns), peeled and cut into 1-inch pieces
1 tablespoon red-wine vinegar plus additional to taste
3 cups vegetable broth
ice water for thinning soup
sour cream, seasoned with bottled horseradish, and minced fresh chives for garnish

Cover beets in water, and bring to boil. Cook until tender.
In a heavy saucepan, cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened; add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender. Save some beet pieces to add later.

In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Add beet pieces saved from before.

Chill soup, covered, at least 6 hours or overnight.

Thin soup with ice water and season with additional vinegar and salt and pepper.

Garnish soup with sour cream and chives.

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