Prep 15 mins
Cook 40 mins
Onions take over the starring role in this simple borscht made special with a touch of port wine.
- 2 tablespoons butter
- 4 large red onions, thinly sliced
- 2 medium beets, peeled and shredded
- 1⁄2 cup red wine vinegar
- 2 1⁄2 tablespoons flour
- 6 cups chicken broth
- 1⁄3 cup port wine
- salt & freshly ground black pepper
- sour cream (optional)
- chopped fresh chives (optional)
- Melt butter in a large pot, add onions, beets and vinegar.
- Cook vegetables over low heat, 25-30 minutes or until soft.
- Add flour, cook and stir 1-2 minutes until flour is incorporated.
- Remove pot from heat, gradually add broth while stirring.
- Return pot to stove, increase heat to medium high and bring to a boil.
- Reduce heat, simmer 10 minutes, add port and season with salt and pepper.
- Ladle into soup bowls and top with sour cream and chives.
I'm giving no stars because I made too many changes. I started out true to the recipe, though I skipped the flour (thought the roux could be replaced with some puree-ing of the soup). When I got to step 6 and tasted, I really didn't care for it--it seemed to b lacking oomph--too one dimensional. I chilled it, then added sour cream (about 1/3 of a cup), a lot of fresh dill, a bit of salt and pepper, and pureeed the whole thing. Still not there so addeed half a peeled and seeded raw cucmber and pureed some more. Didn't like the texture so strained the whole thing through a china cap and voila--a delicious sort of beet gazpacho. Served it with tiny dice of cucumber, more fresh dill and it was a huge hit. I do think th rd onions and the ort are a brilliant addition and will credit you, Lorac, when I use them in my version of the soup.