Borscht Using Sour Cream
|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|
– 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.