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Beet Borscht

Farm.Fares's picture
Ingredients
  Beets with leafy tops 6 Large
  Onion 1 Large
  Water 10 Cup (160 tbs)
  Seasoned chicken stock base/10 chicken bouillon cubes 4 Tablespoon
  Potatoes 1 Large
  Lemon juice 10 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Salt To Taste
  Sour cream 2 Tablespoon
Directions

GETTING READY
1. Trim fresh and tender leaves from beet stems. Remove stems and coarse leaves.
2. Wash the leaves and drain.
3. Chop the leaves.
4. Peel raw beets and shred coarsely measuring 5 to 6 cups.
5. Peel onion and shred.
6. Peel the potato and cut in 1/2-inch cubes

MAKING
7. In a large kettle combine beet tops with onion. Pour water and chicken stock base and boil.
8. Cook covered and simmer soup for 15 minutes.
9. Add potato and cook for 15 minutes.
10. Stir in 6 tablespoons lemon juice and 1 tablespoon sugar.
11. Chill the soup.
12. Add salt, lemon juice and sugar as required to balance the sweet-sour flavor.
13. Cover and chill for a week.

SERVING
14. Ladle into bowls and serve with sour cream as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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