EASY RUSSIAN BORSCHT


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.

#beetroot #tasty #easy #soup

Recent Posts
Archive