Welcome Order Now About the Book About the Authors Book Reviews Excerpts Feedback Recipes	RETURN TO RECIPES BORSCHT WITH FENNEL 1 1/2 pounds beets, peeled and cut into coarse chunks 2 large carrots, peeled and cut into coarse chunks 1 medium red onion, coarsely chopped 1 bulb fennel, coarsely chopped (reserve fronds for garnish) 1 1/2 quarts chicken stock (preferably homemade), plus up to 1 cup additional for thinning soup, if needed 2 teaspoons caraway seeds 2 teaspoons fennel seeds 1 teaspoon ground allspice salt and freshly ground pepper 2-4 tablespoons red wine vinegar Place all ingredients except the vinegar and fennel fronds into a stockpot and bring to boil. Reduce heat to simmer, cover, and cook for 30 to 45 minutes, or until all vegetables are tender. Add vinegar to taste and simmer 10 minutes more. Remove from heat and let cool completely, then puree in small batches in a blender. If consistency is too thick, thin with additional stock. For a silkier texture, strain soup through a fine sieve. Adjust seasoning to taste. Serving idea: Serve chilled in cordial glasses. Garnish with reserved fennel fronds. Cook's Note: for dairy or vegetarian meals, substitute water for chicken stock, and garnish with cr¸me fraiche. Yield: 2 quarts
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