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Creamy Borscht, Hotel Utah Style

Mormon.Cook's picture
Ingredients
  Canned shoe string beets 16 Ounce
  Green onions 3
  Beef broth/Chicken broth / 1 cup concentrated broth made with soup base 10 1⁄2 Ounce
  Lemon juice 1⁄4 Cup (4 tbs)
  Sour cream/Plain yogurt 1⁄2 Cup (8 tbs)
Directions

Add all ingredients but sour cream to blender container. Whirl to smooth. Blend in 1/4 cup sour cream (yogurt makes a thinner soup but flavor is excellent and calories are reduced). Chill thoroughly. (We prefer to make the borscht to this point the day before we plan to use it; the flavor is better.) When ready to serve, use the remaining 1/4 cup sour cream as small dollops atop soup. Sprinkle with chopped chives, dill weed, or parsley, if desired.

Recipe Summary

Cuisine: 
American
Servings: 
6

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Average: 4.3 (16 votes)

1 Comment

marlyse's picture
This is very similar to the recipe that my mother got from Chef Girard, the executive chef at the hotel in the 50's and 60's. Many happy memories of eating breakfast on sunday morning at the Hotel before accompanying my father to the Choir Broadcast...and regularly saw David O. McKay having breakfast there also.