Red Onion Borscht

Name: Red Onion Borscht
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 Cups, 4-6 serving(s)
Ingredients: 1 1/2 tablespoons olive oil; 4 large red onions, thinly sliced (I only used 3, because that's a lotta onions); 1/2 cup red wine vinegar; 3 medium beets, peeled and shredded; 2 1/2 tablespoons flour; 6 cups vegetable broth or 6 cups stock; 1/3 cup port wine (i used red wine and a tablespoon of sugar)

Submitted by Cascofog

"A pal made this for a book group (we'd read a Russian novel) and I LOVED IT. Hope you enjoy... it has tang, depth, yum-appeal."

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Ready In:: 1hr
Ingredients:: 7
Yields:: 5 Cups
Serves:: 4-6

ingredients

Red Onion Borscht
1 ¹⁄₂ tablespoons olive oil
4 large red onions, thinly sliced (I only used 3, because that's a lotta onions)
¹⁄₂ cup red wine vinegar
3 medium beets, peeled and shredded
2 ¹⁄₂ tablespoons flour
6 cups vegetable broth or 6 cups stock
¹⁄₃ cup port wine (i used red wine and a tablespoon of sugar)

directions

Heat the oil in a 5-6 qt pan over medium heat; add onions, vinegar, beets. Cook, stirring often until onions are soft but not brown (25-30 minutes). Add the flour and stir over heat until bubbly. Remove from heat and slowly stir in broth. Return pan to heat stir in wine or port while heating to a boil, stirring occasionaly. Once boiling, reduce to a simmer for 10 minutes. Season with salt and pepper, and serve with sour cream or plain yogurt. Voila. Serves 8.