Claimed by some to be the ultimate hangover cure, borscht is warming and satisfying. In this version, a rich beef broth is used as the base, making for a full-flavored yet light soup.
Special equipment: If you mind your hands turning red from beet juice, you may want to don plastic gloves before handling the veggies.
Beverage pairing: Despite its beefy savoriness, this soup wants a white wine, specifically one that will play to the dill, cabbage, and beets. A fruity and herbaceous (yes they can coexist) Sauvignon Blanc from New Zealand comes to mind, something powerful and uncompromising like the Villa Maria 2007, a beautifully balanced and intensely flavorful wine that will hold its own against the hearty soup.
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