• 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

1. Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes. Drain and keep warm.
2. 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.
3. Add broth and bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes.
4. Stir in beets and their brine and simmer, covered, 8 minutes more.
5. Ladle borscht into bowls and add potatoes.
6. Top with sour cream and dill.

Yield: Serves 4