Borscht

Directions

1. 1
   Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes.
2. 2
   Drain and keep warm.
3. 3
   While potatoes are boiling, saute carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown.
4. 4
   Add broth and bring to a boil.
5. 5
   Simmer, covered, until vegetables are tender, about 13 minutes.
6. 6
   Stir in beets and their brine and simmer, covered, 8 minutes more.
7. 7
   Ladle borscht into bowls and add potatoes.
8. 8
   Top with sour cream and dill.