Ingredients

  • 3 tablespoons butter
  • 3 minced garlic cloves
  • 1 cup chopped onion
  • 6 cups beef stock (or canned, low-salt broth)
  • 6 cups chicken stock (or canned, low-salt broth)
  • 1 tablespoon minced fresh dill OR
  • 1 teaspoon dried dillweed
  • 2 large bunches beets (about 2-1/4 pounds), peeled and chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 tablespoons (or more) red wine vinegar
  • 5 tablespoons (or more) sugar
  • sour cream
  • salt and pepper

Directions

Melt butter in a large, heavy sauce pan over medium heat, and sauté the garlic for 30 seconds. Add onions, cook until transparent (about 8 minutes), then add both stocks and dill and bring to a boil. Add beets, celery and carrots, and cook until tender, stirring occasionally, about 25 minutes.

Season with salt and pepper, and add vinegar and sugar. Taste, and add more vinegar or sugar to balance flavors. Ladle into bowls, and top with dollop of sour cream. Garnish with dill.

Notes

This can be a vegetarian dish if you use vegetable stock instead of beef & chicken.

Categories
Soups
MacGourmet downloadClassic Beet Borscht. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Rating

Course