Red Onion Borscht

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

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 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)

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.