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Cold Russian Borscht

Cold Russian Borscht

Cost $8.5, save $12

Source: Recommended by CookPal

  • 140 Min
  • 6 Servings
  • $8.5

INGREDIENTS

  • Vegetables

    • 4 medium beets
    • 🧅 1 onion, chopped
    • 🥒 1 cucumber - peeled, seeded, and diced

  • Liquid and Broth

    • 4 cups beef broth
    • 2 tablespoons red wine vinegar

  • Seasonings

    • 🧂 ½ teaspoon salt
    • ¼ teaspoon black pepper

  • Dairy

    • ½ cup sour cream

STEPS

1

Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.

2

Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.

3

Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

NUTRIENTS

Per 1 serving

🔥

107

Calories

  • 5
    Protein
  • 12
    Carbs
  • 5
    Fats

💡 Chill the soup thoroughly to enhance its flavor and refreshing qualities.Use vegetable broth instead of beef broth for a fully vegetarian version.Add fresh dill as garnish for additional aroma and taste.Make a large batch and store leftovers in an airtight container in the refrigerator for up to 3 days.