Red Onion Borscht

Lorac's Note:

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

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 2 tablespoons butter
• 4 large red onions , thinly sliced
• 2 medium beets , peeled and shredded
• ½ cup red wine vinegar
• 2 ½ tablespoons flour
• 6 cups chicken broth
• 1⁄3; cup port wine
• salt & freshly ground black pepper
• sour cream (optional)
• chopped fresh chives (optional)

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.

Reviews

[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.