Name: Simple Version of Borscht
Yield: Makes 6 Servings
Cuisine: Russia
Ingredients: slices of black bread; 6 tablespoons white wine vinegar or to taste; 5 cups beef broth; 2 garlic cloves, finely chopped; 1 medium-size turnip, cut into ¼-inch dice; 1 celery rib, cut into ¼-inch dice; 4 leeks, white part only, finely chopped; 2 medium-size onions, finely chopped; 3 tablespoons unsalted butter; salt and pepper; sour cream or crème fraîche chopped fresh dill (optional)

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Ingredients

3 tablespoons unsalted butter
2 medium-size onions, finely chopped
4 leeks,

Method

Melt the butter in a 4-quart pot over medium heat. Add the vegetables and cook for 15 to 20 minutes, until the vegetables soften. (If you’re using canned beets, add them after the other vegetables have softened.)

Add the beef broth and bring the soup to a simmer. Simmer slowly for 10 minutes. R