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Gourmet

Borscht

2.8

(23)

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BorschtAlan Richardson

To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.

Recipe information

  • Total Time

    45 min

  • Yield

    Serves 4

Ingredients

4 medium boiling potatoes, peeled and halved
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 medium onion, chopped
1 tablespoon vegetable oil
14- to 15-oz can beef broth
16-oz jar sliced pickled beets
4 tablespoons sour cream
3 tablespoons chopped fresh dill

Preparation

  1. Step 1

    Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes. Drain and keep warm.

    Step 2

    While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown. Add broth and bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls and add potatoes. Top with sour cream and dill.

TagsSorbetFrozen DessertDessertRussianEastern EuropeanEuropeanPolishUkrainianPotatoRoot VegetableVegetableBeetDillHerbs & SpicesBeefMeatStarterSideDinnerGluten FreeNut FreeEasySimmerWinterGourmet
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