Red Onion Borscht
|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|
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,