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Borscht

Ingredients
  Butter 1 Ounce
  Onion 1 Small, peeled and chopped
  Beetroot 1 Pound, freshly cooked, peeled and diced
  Flour 1 Tablespoon
  Chicken stock 2 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Soured cream 1⁄4 Pint (for finish)
Directions

GETTING READY
1) In a saucepan, melt the butter and sauté onion and beetroot for 5 minutes, stirring occasionally.
2) Blend in the flour, then the stock.
3) Allow the beet mixture to boil, stirring constantly, season to taste.
4) Put the lid on and simmer for 30 minutes.

MAKING
5) Remove from heat, using a hand blender, blend the beet mixture to smooth puree.
6) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
7) Seal, label, and freeze the container.

SERVING
Serve hot topped with a dollop of sour cream.
8) If using frozen soup, in a saucepan, place the frozen soup and reheat gently on top of stove, stirring occasionally.
9) Serve as mentioned in step 8.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Wedding
Ingredient: 
Beet
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
4

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