July 5, 2018


Russian Borscht



Credit: Photographer: Andrew Hayes-Watkins


Makes 8 servings. 



6 fresh, whole beets, cooked & peeled

31/4 cups vegetable broth - low sodium,

1/2 cup sour cream

4 tbsp red wine or balsamic vinegar

3/4 cup fresh dill, chopped

1/3 medium cucumber, peeled & seeded

4 tsp fresh dill weed, 4 sprigs to garnish

8 tsp sour cream - for garnish





1. Cut the beet into 2" cubes.

2. Puree beets with cucumber, broth, vinegar, dill, and salt until smooth.

3. Spoon mixture into bowls.

4. Either stir a tsp of sour cream into soup or placed on top.

5. Garnish with sprig of dill.

6. Serve either at room temperature, hot or cold.







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