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Red Onion Borscht

Healthycooking's picture
Ingredients
  Salad oil 1 1⁄2 Tablespoon
  Red onions 4 Large
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Beets 2 Medium, peeled and shredded
  All purpose flour 2 1⁄2 Tablespoon
  Low sodium chicken broth 6 Cup (96 tbs)
  Port 1⁄3 Cup (5.33 tbs)
  Light sour cream 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in a 5- to 6-quart pan over medium-low heat.
Add onions, vinegar, and beets.
Cook, stirring often, until onions are very soft but not browned (25 to 30 minutes).
Add flour and stir until bubbly.
Remove pan from heat and gradually stir in broth.
Return soup to medium heat and bring to a boil, stirring occasionally; then reduce heat and simmer for 10 minutes.
Stir in port.
Season to taste with salt and pepper.
Garnish each serving with sour cream,

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Healthy

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