Classic Beet Borscht
Ingredients| 3 tbsp butter |
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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
Servings: 12
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