| | Red Onion Borscht 1 1/2 tablespoons of salad oil
4 large red onions, thinly sliced
1/2 cup of red wine vinegar
2 medium size beets, peeled and shredded
2 1/2 tablespoons of unbleached all purpose flour
6 cups of homemade vegetable broth, or store bought if you prefer
1/3 cup of port
Salt and pepper
light sour cream |
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Heat the oil in a 5 to 6 quart pan over medium low heat. Add the onions, vinegar, and beets. Cook, stirring often, until the onions are very soft but not browned, about 25 to 30 minutes. Add the flour and cook, stirring until bubbly. Remove the pan from the heat and gradually stir in the broth. Return the soup to medium heat and bring to a boil, stirring occasionally, reduce the heat and simmer for 10 minutes. Stir in port. Season to taste with salt and pepper. Garnish each serving with sour cream, if desired. Makes 8 servings |
