Polish Red Borscht



1) Melt butter in a large pot over medium; add onions and cook until golden, about 6 minutes, stirring occasionally. Remove onions with a slotted spoon; set aside.

2) Add broth, beets, carrots, celery, garlic, bay leaves, allspice, and pepper to pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until vegetables are extremely soft, about 45 minutes.

3) Strain soup into another cooking pot, reserving all liquid and discarding all vegetables and spices. Place reserved cooking liquid over medium heat; add reserved onions and season to taste with salt and pepper.

4) To serve, ladle soup into large bowls. Top with any desired garnishes, including dumplings, sliced eggs, and a small dollop of mashed potatoes.

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Published by Starsol