Cold Russian Borscht

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Cold Russian Borscht
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 4 medium beets
  • 4 cups beef broth
  • 1 onion chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp red wine vinegar
  • 1 cucumber peeled, seeded and diced
  • 1/2 cup sour cream
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 4 medium beets
  • 4 cups beef broth
  • 1 onion chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp red wine vinegar
  • 1 cucumber peeled, seeded and diced
  • 1/2 cup sour cream
Instructions
  1. Remove stems and leaves from beets, leave on skins.
  2. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
  3. Drain beets, reserve 2 cups of liquid. Strain the liquid and add to a large saucepan.
  4. Remove skin from beets; grate beets through coarsest blade of grater. Add to beet liquid.
  5. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
  6. Chill in refrigerator for 1 hour or until cold before serving.
  7. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
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