© Ian Knauer
Active Time
40 MIN
Total Time
40 MIN
Yield
Serves : 4

Borscht is traditionally served both hot and cold. Leftovers are great. Slideshow: More Russian Recipes

How to Make It

Step 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.

Step 2    

Reserve the beet pickling liquid and cut the beats into matchsticks.

Step 3    

Stir the beets, their liquid, the beefy stock and water into the pot and bring to a simmer. Simmer 10 minutes, the season with salt and pepper to taste. Serve the borscht dolloped with the sour cream and sprinkled with the dill.

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