Red Onion Borscht

Red Onion Borscht is a delightful variation of the classic beet-based soup. By combining the sweetness of red onions with the earthiness of beets, this borscht offers a more approachable flavor profile that even beet skeptics will enjoy. This versatile soup can be served hot or cold, making it a perfect dish for any season. A dollop of sour cream adds a creamy and tangy element to enhance the flavors. Whether you choose to enjoy it as a light meal or as an appetizer, Red Onion Borscht is sure to impress. Let’s dive into the recipe and savor the unique blend of flavors in this comforting soup.

Makes: 4 servings

Time: About 1 hour

INGREDIENTS:

• 4 tablespoons butter or extra virgin olive oil
• 4 large red onions, thinly sliced (about 6 cups)
• 1 medium to large beet, peeled and grated
• Salt and freshly ground black pepper
• 1 bay leaf
• 1/4 cup ruby port, red wine, or freshly squeezed orange juice
• 5 cups vegetable stock or water
• 1/2 cup sour cream, or more to taste, for garnish
• Snipped chives or thinly sliced scallion greens for garnish (optional)
• 4 hard-cooked eggs, cut into wedges (optional)
• 12 small waxy potatoes, like red or fingerling, halved and boiled or steamed (optional)

INSTRUCTIONS:

1. In a large, deep pot, melt the butter over medium heat or heat the olive oil until hot. Add the thinly sliced red onions and grated beet to the pot. Cook, stirring occasionally, until the onions become very soft and take on the color of the beet, approximately 30 to 45 minutes.
2. Sprinkle the onion-beet mixture with salt and pepper. Increase the heat to high and add the bay leaf and ruby port (or red wine, or freshly squeezed orange juice).
3. After a minute, add the vegetable stock and bring the soup to a boil. Lower the heat and let it simmer for 15 minutes, with occasional bubbles breaking the surface. If desired, the soup can be refrigerated at this point for up to 2 days. Reheat before proceeding.
4. Divide the soup among bowls. Finish each serving with a dollop of sour cream and, if desired, sprinkle with snipped chives or thinly sliced scallion greens. Serve the Red Onion Borscht immediately.

TIPS FOR RED ONION SOUP:

• For a creamier consistency, you can blend a portion of the soup in a blender or use an immersion blender to partially puree it before serving.
• Adjust the seasoning according to your taste preferences. Add more salt, pepper, or acidity (such as vinegar or lemon juice) if desired.
• Customize your Red Onion Borscht by adding optional garnishes such as hard-boiled egg wedges and boiled or steamed small waxy potatoes. Serve them on the side or let guests add them at the table.
• Serve the soup hot for a comforting meal or chilled for a refreshing summer soup experience.
• Experiment with different variations by adding herbs like dill or parsley or spices like caraway seeds for added depth of flavor.
• Red Onion Borscht can be made ahead and refrigerated, allowing the flavors to meld together even more. Reheat gently before serving.

Enjoy the delicious and comforting flavors of Red Onion Borscht, enhanced by the sweetness of red onions and the earthiness of beets. With a dollop of sour cream and optional garnishes, this soup is a satisfying meal on its own or a delightful starter. Embrace the versatility of this soup and make it your own with personal touches and adaptations.