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Borscht Soup

Chef.at.Home's picture
Ingredients
  Beets 1 Pound
  Potatoes 2 Medium (about 4oz when mashed)
  Onion 1 Medium, chopped
  Lemon juice 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Vegetable stock/Water 2 Cup (32 tbs)
  Sour cream 3⁄4 Cup (12 tbs)
  Chopped chives/Parsley 4 Tablespoon
Directions

Cook the beets until tender, then peel and slice.
Boil the potatoes and mash them.
Put the cooled beets, mashed potato, chopped onion and lemon juice in a blender or food processor and puree.
Add salt and pepper, vegetable stock and sour cream and puree for a further 1 minute.
Place the soup in the fridge and chill for 1 hour, then pour into individual serving dishes and sprinkle a little chopped chives or parsley on top to garnish, follow with a dollop of sour cream if desired.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Beet

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