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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa. Ingredients:
4 medium boiling potatoes, peeled and halved |
2 carrots, coarsely chopped |
2 celery ribs, coarsely chopped |
1 medium onion, chopped |
1 tablespoon vegetable oil |
14- to 15-oz can beef broth |
16-oz jar sliced pickled beets |
4 tablespoons sour cream |
3 tablespoons chopped fresh dill |
Directions:
1. Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes. Drain and keep warm.
2. While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown. Add broth and bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls and add potatoes. Top with sour cream and dill.
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