Polish Beet Soup
Sometimes called clear borscht, this rendition of the traditional Polish soup is surprisingly light and brothy.
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
large pinch sugar
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
Directions: Preheat the oven to 400°F. Wrap three of the beets in foil and place on a small baking sheet. Roast until tender, about one hour. Let cool, then unwrap beets and rub off skins with a paper towel. Halve and thinly slice. Meanwhile, coarsely chop remaining three beets and place in a large saucepan. Add broth, onion, and caraway seeds. Bring to a boil, lower heat, and cook at a gentle simmer for 50 minutes, or until broth is deeply colored and beets are very tender. Strain broth and discard solids. Wipe out the pan, then return broth to the pan. Add reserved sliced beets to the pan and stir in vinegar, salt, and sugar. Reheat if necessary and serve sprinkled with dill and chives.