EASY RUSSIAN BORSCHT

July 5, 2018

 

Russian Borscht

 

 

Credit: Photographer: Andrew Hayes-Watkins

 

Makes 8 servings. 

Ingredients

 

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

 

 

Method

 

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.

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Recent Posts

January 28, 2019

January 17, 2019

Please reload

Archive
Please reload