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Hot Beet Borscht

Chef.Graeme.Wood's picture
Ingredients
  Diced beets 8 Cup (128 tbs)
  Lemon juice 4 Tablespoon
  Vinegar 3 Tablespoon
  Honey 4 Tablespoon
  Dill weed 1 Teaspoon
  Basil 1 Teaspoon
  Water 12 Cup (192 tbs)
  Salt 1 1⁄2 Teaspoon
Directions

GETTING READY
1. Wash, peel and cut the beets in dices.

MAKING
2. In a large heavy bottomed saucepan or a stock pot, cover the beets with the water and place on a medium flame.
3. Boil the beets for 20- -25 minutes or until they are fork tender.
4. When cooked, cool the beets
5. Transfer the beets with the liquid to a liquidizer or blender and combine with all other ingredients.
6. Blend to a smooth puree.
7. Return the puree to the saucepan and heat again.
8. Take pan off the heat and allow to rest for ½ and hour.

FINALIZING
9. To serve the soup hot, simmer on a medium flame until hot.
10. To serve the soup cold, chill the soup in the refrigerator for 2 -3 hours.

SERVING
11. Ladle the soup into individual soup bowls,garnish and serve.
 

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
6

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