Borscht

1. 1

   Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes.

2. 2

   Drain and keep warm.

3. 3

   While potatoes are boiling, saute carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown.

4. 4

   Add broth and bring to a boil.

5. 5

   Simmer, covered, until vegetables are tender, about 13 minutes.

6. 6

   Stir in beets and their brine and simmer, covered, 8 minutes more.

7. 7

   Ladle borscht into bowls and add potatoes.

8. 8

   Top with sour cream and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.