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Classic Beet Borscht
Ingredients:
3 tb Butter
3Cloves Garlic, minced
1 cOnion, chopped
6 cBeef Stock
6 cChicken Stock
1 tb Fresh Dill, minced
2 1/4 lb Beets, peeled and chopped
1 cCelery, chopped
1 cCarrots, chopped
Salt
Pepper
3 tb Red Wine Vinegar
5 tb Sugar
Sour cream
Fresh Dill Sprigs
Method:
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.
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