This version of Borscht, the Ukrainian beet soup, is an easy to make versatile soup that is just as good served hot in winter as it is served cold in summer. The recipe is based on the borscht served at the famous Carnegie Deli.
The time it takes to caramelize the onions is worth the depth of flavor imparted. I usually double the recipe and freeze the left overs.
|Prep Time||Cooking Time||Serves|
|15 minutes||60 minutes||4-6|
1 pound beets
¾ pound carrots
1/2 pound onions
1 tablespoons butter
1 quart chicken broth (use homemade chicken bone broth when you can)
Salt to taste
- Peel and chop the onions.
- In a dutch oven or stock pot, melt the butter over medium low heat. Add the onions and cover, stirring occasionally until the onions have browned to a dark caramel color (20 to 30 minutes).
- While the onions are caramelizing, wash the beets and carrots thoroughly and pat dry.
- Cut off the very top of the carrots and discard.
- Cut the carrots and beets into large 1 to 1½ chunks.
- Once the onions are nicely caramelized, add the chicken broth, beets, and carrots. Bring to a boil.
- Cover and simmer for 30 minutes.
- Remove from heat, remove the cover, and let cool for 20 to 30 minutes.
- Puree in a blender. Add salt to taste.
- Warm to serve hot, or chill to serve cold.