Total Time
55mins
Prep 15 mins
Cook 40 mins

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

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.

Reviews

(1)
Most Helpful

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.

Chef Kate March 07, 2008

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