Simple Version of Borscht

• 3 tablespoons unsalted butter
• 2 medium-size onions, finely chopped
• 4 leeks, white part only, finely chopped
• 1 celery rib, cut into 1/4-inch dice
• 1 medium-size turnip, cut into 1/4-inch dice
• 2 garlic cloves, finely chopped
• 1 pound fresh trimmed or 3 1/4-pound drained canned beets, cut into 1/4-inch dice, 2 cups
• 5 cups beef broth
• 6 tablespoons white wine vinegar or to taste
• Salt
• Pepper
• Sour cream or creme fraiche
• Chopped fresh dill (optional)
• Slices of black bread

1. MELT the butter in a 4-quart pot over medium heat.
2. Add the vegetables and cook for 15 to 20 minutes, until the vegetables soften.
3. (If youre using canned beets, add them after the other vegetables have softened.)
4. ADD the beef broth and bring the soup to a simmer.
5. Simmer slowly for 10 minutes.
6. Reach in with a spoon and sample a few of the vegetables to make sure they have softened thoroughly.
7. SPRINKLE in the wine vinegar to taste.
8. Season with salt and pepper.
9. SERVE in hot bowls.
10. Pass the sour cream, chopped dill, and sliced black bread at the table.
11. SUGGESTIONS AND VARIATIONS You can turn this simple borscht into a puree or a simple cream soup by putting it in a blender and straining itand, if you like, finishing it with a cup of heavy cream.
12. In the summer, cold pureed borscht makes a delightful cold soup.
13. (See also the cream of beet soup .)

unsalted butter, onions, leeks, celery, garlic, beets, beef broth, white wine vinegar, salt, pepper, sour cream, fresh dill, black bread

Taken from www.cookstr.com/recipes/simple-version-of-borscht (may not work)