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Quick Cold Borscht
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- #42263
If you're looking for beautifully colored soups, borscht is tough to beet! This version of the classic soup uses canned beets for convenience.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 can (16 ounce size) beets, liquid reserved
1 cup chicken stock
1/4 cup chopped onion
1 lemon, juiced
1/4 teaspoon salt
2 tablespoons sugar
1 container (8 ounce size) sour cream
fresh dill
directions
Blend the first 6 ingredients (including the liquid from the canned beets) in the blender for about 1 minute, or until smooth.
Pour 1 cup of the soup into a large bowl with half the sour cream and blend until smooth. Then add the remaining soup from the blender and stir until thoroughly mixed.
Chill overnight. Serve with a dollop of sour cream and lots of chopped fresh dill.
Yogurt may be substituted for the sour cream.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 8, 2020
This recipe is absolutely fabulous! I wouldnât change a thing. Served it to company and everybody went back for seconds, and canât wait to have it again!
December 23, 2016
I find this particular borscht recipe both extremely easy, and very much to my taste. Thank you for posting it