“Onions take over the starring role in this simple borscht made special with a touch of port wine.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large pot, add onions, beets and vinegar.
  2. Cook vegetables over low heat, 25-30 minutes or until soft.
  3. Add flour, cook and stir 1-2 minutes until flour is incorporated.
  4. Remove pot from heat, gradually add broth while stirring.
  5. Return pot to stove, increase heat to medium high and bring to a boil.
  6. Reduce heat, simmer 10 minutes, add port and season with salt and pepper.
  7. Ladle into soup bowls and top with sour cream and chives.

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