Red Onion Borscht

READY IN: 55mins
Recipe by Lorac

Onions take over the starring role in this simple borscht made special with a touch of port wine.

Top Review by Chef Kate

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.

Ingredients Nutrition

Directions

  1. Melt butter in a large pot, add onions, beets and vinegar.
  2. Cook vegetables over low heat, 25-30 minutes or until soft.
  3. Add flour, cook and stir 1-2 minutes until flour is incorporated.
  4. Remove pot from heat, gradually add broth while stirring.
  5. Return pot to stove, increase heat to medium high and bring to a boil.
  6. Reduce heat, simmer 10 minutes, add port and season with salt and pepper.
  7. Ladle into soup bowls and top with sour cream and chives.

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