Borscht

• 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

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.

unsalted butter, onion, garlic, caraway seeds, kosher salt, freshly ground black pepper, pickled beets, beef stock, water, sour cream, dill

Taken from www.foodandwine.com/recipes/borscht (may not work)