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Cold Russian Borscht
Cold Russian Borscht
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
140 minutes
Refreshing cold beet soup served with a dollop of sour cream and fresh cucumber.
Ingredients:
  • 4 medium beets
  • 4 cups beef broth
  • 1 onion, chopped
  • 2 tablespoons red wine vinegar
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cucumber - peeled, seeded, and diced
  • 0.5 cup sour cream
Instructions:
  • Prepare the beets by removing the stems and leaves, leaving the skins on. Place the beets in a deep pot, cover them with cold water, and bring to a boil. Simmer for about 40 minutes until the beets are fork-tender.
  • Drain the beets, saving two cups of the liquid. Strain the liquid and transfer it to a large saucepan. Peel the beets and grate them using the coarse blade of a grater. Add the grated beets to the liquid in the saucepan along with beef broth, onion, vinegar, salt, and pepper. Bring the mixture to a boil, cover, and simmer over low heat for 20 minutes. Remove from heat and serve.
  • Refrigerate for one hour or until cold before serving. Serve in bowls and garnish each serving with cucumber slices and a generous dollop of sour cream.

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