To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.


Active time: 15 min Start to finish: 45 min

Serves 4

INGREDIENTS

  • 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

    DIRECTIONS

    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.