Cold Russian Borscht

Beets are simmered in beef broth to make this delightful chilled soup. Serve with a big spoonful of sour cream and chopped cucumber on top.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 107 Calories

Ingredients

• ½ teaspoon salt
• ½ cup sour cream
• 1 onion, chopped
• 2 tablespoons red wine vinegar
• 4 cups beef broth
• ¼ teaspoon black pepper
• 1 cucumber - peeled, seeded, and diced
• 4 medium beets

Recipe Instructions

Step 1

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

Step 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 coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.

Step 3

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