Red Onion Borscht

Onions take over the starring role in this simple borscht made special with a touch of port wine.

Melt butter in a large pot , add onions , beets and vinegar.

Cook vegetables over low heat , 25-30 minutes or until soft.

Add flour , cook and stir 1-2 minutes until flour is incorporated.

Remove pot from heat , gradually add broth while stirring.

Return pot to stove , increase heat to medium high and bring to a boil.

Reduce heat , simmer 10 minutes , add port and season with salt and pepper.

Ladle into soup bowls and top with sour cream and chives.

butter, red onions, beets, red wine vinegar, flour, chicken broth, port wine, salt & freshly ground black pepper, sour cream, fresh chives