22 Jun 2009
|Beets||2 1⁄2 Can (25 oz) (Liquid Reserved)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Garlic||1 Clove (5 gm)|
|Condensed beef consomme||1 Can (10 oz)|
|Dried parsley||1⁄2 Teaspoon|
|Sour cream||1 Tablespoon|
Process the beets, cream of chicken soup, and garlic with the metal blade until smooth.
Combine with the consomme herbs, and reserved beet liquid in a 1 1/2 quart container.
Serve cold, garnished with a spoonful of sour cream.
Russian Borscht Recipe