Simple Version of Borscht

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

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,

Europe
Russia
Starter
Eastern Europe
Soup

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