Recipe: <!-- -->Polish-Style Borscht<!-- -->
Sometimes called clear borscht, and traditionally started with a beetroot ferment, this rendition of the traditional Polish soup is surprisingly light and brothy. You can add a garnish of sour cream...
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Baking sheet
- Aluminum foil
- Paper towel
- Spoon
- Serving bowl
Ingredients
- 6 medium beets, scrubbed, divided
- 6 cups low-sodium vegetable broth
- 1 yellow onion, chopped
- 2 teaspoons caraway seeds
- 1 tablespoon red wine vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon sugar
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh chives
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