Borscht with Red Wine
From: Bricoleur, Rimouski, Quebec, Canada
Comments: If you must reheat this soup, make sure not to boil it or sour cream may curdle.
A popular soup in Lituania, Polan, Russia, Ukraine and Romania.
Servings: 8 to 10
  • 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.