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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A pal made this for a book group (we'd read a Russian novel) and I LOVED IT. Hope you enjoy... it has tang, depth, yum-appeal. Ingredients:
1 1/2 tablespoons olive oil |
4 large red onions, thinly sliced (i only used 3, because that's a lotta onions) |
1/2 cup red wine vinegar |
3 medium beets, peeled and shredded |
2 1/2 tablespoons flour |
6 cups vegetable broth or 6 cups stock |
1/3 cup port wine (i used red wine and a tablespoon of sugar) |
Directions:
1. Heat the oil in a 5-6 qt pan over medium heat; add onions, vinegar, beets. Cook, stirring often until onions are soft but not brown (25-30 minutes). Add the flour and stir over heat until bubbly. Remove from heat and slowly stir in broth. Return pan to heat stir in wine or port while heating to a boil, stirring occasionaly. Once boiling, reduce to a simmer for 10 minutes. Season with salt and pepper, and serve with sour cream or plain yogurt. Voila. Serves 8.
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