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Borscht Using Sour Cream

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Ingredients
  Beets 7 Small (Cooked)
  Potato 1 Large (Cooked)
  Chicken stock 500 Milliliter (2 Cups)
  Wine vinegar 15 Milliliter (1 Tablespoon)
  Tarragon 1 Teaspoon, chopped
  Sour cream 250 Milliliter (1 Cup)
  Green onion 1 , finely sliced
Directions

–  Run all ingredients through blender except for 1 beet, sour cream and green onion. Pour into soup tureen. Gently pour cream into mixture and refrigerate.
–  Meanwhile, grate remaining beet.
–  Pour soup into individual bowls and garnish with grated beet. Pour a thin sliver of sour cream over top and sprinkle with green onion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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