Recipe - Classic Beet Borscht

3 tablespoon Butter
3 Cloves Garlic, minced
1 cup Onion, chopped
6 cup Beef Stock
6 cup Chicken Stock
1 tablespoon Fresh Dill, minced
2 One fourth pound Beets, peeled and chopped
1 cup Celery, chopped
1 cup Carrots, chopped
Salt
Pepper
3 tablespoon Red Wine Vinegar
5 tablespoon Sugar
Sour cream
Fresh Dill Sprigs

Melt butter in heavy large saucepan over medium heat. Add garlic and saute
30 seconds. Add onion and cook until translucent, stirring occasionally,
about 8 minutes. Add both stocks and minced dill and bring to a boil. Add
beets, celery and carrots and cook until vegetables are tender, stirring
occasionally, about 25 minutes. Season soup with salt and pepper. Add
vinegar and sugar. Taste and add more vinegar or sugar as desired. Ladle
into bowls. Top with a dollop of sour cream and garnish with dill.

Source: Gourmet Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini