Borscht

Name: Borscht
Ingredients: 2 tablespoons unsalted butter; 1 large onion, sliced; 1 garlic clove, minced; 1 teaspoon caraway seeds; Kosher salt; Freshly ground black pepper; 1 (16-ounce) jar whole pickled beets; 3 cups beef stock or broth; 1 cup water; Sour cream, for serving; 2 tablespoons fresh dill fronds

11 ingredients

5 steps

Ingredients

2 tablespoons unsalted butter
1 large onion, sliced
1 garlic clove, minced
1 teaspoon caraway seeds
Kosher salt
Freshly ground black pepper
1 (16-ounce) jar whole pickled beets
3 cups beef stock or broth
1 cup water
Sour cream, for serving
2 tablespoons fresh dill fronds

Directions

1

In a medium pot, heat the butter over medium high heat until hot, then stir in the onion, garlic, caraway seed, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
2

Reserve the beet pickling liquid and cut the beats into matchsticks.
3

Stir the beets, their liquid, the beefy stock and water into the pot and bring to a simmer.
4

Simmer 10 minutes, the season with salt and pepper to taste.
5

Serve the borscht dolloped with the sour cream and sprinkled with the dill.