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Borscht

southern.chef's picture
Ingredients
  Canned beets 16 Ounce, undrained (1 Can)
  Canned chicken broth 10 3⁄4 Ounce, undiluted (1 Can)
  Commercial sour cream 8 Ounce
  White pepper 1⁄8 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
Directions

Combine beets and broth in container of an electric blender or food processor.
Process until smooth.
Combine beet puree, sour cream, pepper, and lemon juice; stir well.
Chill.
Sprinkle each serving of soup with chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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