4 medium boiling potatoes, peeled and halved
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 medium onion, chopped
1 tablespoon vegetable oil
14- to 15-oz can beef broth
16-oz jar sliced pickled beets
4 tablespoons sour cream
3 tablespoons chopped fresh dill
Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25
minutes. Drain and keep warm.
While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy
saucepan over high heat, stirring frequently, until beginning to brown. Add broth and
bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in
beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls
and add potatoes. Top with sour cream and dill. Serves 4.