Classic beet borscht il

12 servings

Ingredients

QuantityIngredient
3tablespoonsButter
3Cloves Garlic, minced
1cupOnion, chopped
6cupsBeef Stock
6cupsChicken Stock
1tablespoonFresh Dill, minced
poundsBeets, peeled and chopped
1cupCelery, chopped
1cupCarrots, chopped
Salt
Pepper
3tablespoonsRed Wine Vinegar
5tablespoonsSugar
Sour cream
Fresh Dill Sprigs

Directions

Melt butter in heavy large saucepan over medium heat. Add garlic and saute 30 seconds. Add onion and cook until translucent, stirring occasionally, about 8 minutes. Add both stocks and minced dill and bring to a boil. Add beets, celery and carrots and cook until vegetables are tender, stirring occasionally, about 25 minutes.

Season soup with salt and pepper. Add vinegar and sugar. Taste and add more vinegar or sugar as desired. Ladle into bowls. Top with a dollop of sour cream and garnish with dill.

Source: Gourmet Magazine

Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 In ILink Cuisine Conference