- 1 raw beet, peeled then grated
- 1 [24-ounce / 750-mL] bottle red wine
- 1/4 cup [60 g] butter
- 10 raw beets, peeled then diced
- 3 celery stalks, chopped
- 3 carrots, peeled then sliced
- 2 onions, peeled then chopped
- 2 leeks, white parts only, chopped
- Few green cabbage leaves, chopped
- 1 tablespoon [15 mL] ground black pepper
- 1 bay leaf
- Thyme, to taste
- 1 [28-ounce / 796-mL] can Italian tomatoes, or ripe peeled fresh tomato cubes
- 3 [10-ounce / 284-mL each] cans consomme concentrate
- 1/2 cup [125 mL] red wine vinegar
- 1 cup [250 mL] sour cream
- Fresh dill sprigs, to serve
- Add grated beet to red wine; leave to macerate.
- Melt butter into a large casserole.
- Add beet dices, chopped celery, carrot slices and chopped onion, leek whites and cabbage.
- Pepper, add bay leaf then season to taste with thyme.
- Stir, cover, bring to a boil, then leave to simmer for 20 minutes, stirring from time to time.
- Add Italian or fresh tomato cubes, along with juice; pour in consomme concentrate.
- Leave to simmer to soften all vegetables, until tender-crisp 'al dente'.
- Mix in grated beet and red wine vinegar; leave borchtch to simmer, uncovered, for 5 minutes more.
- Pour sour cream into a small bowl; mix in a little of hot borscht before stirring into remaining hot borscht.
- Serve soup, garnished with fresh dill sprigs.