Cold Russian Borscht4 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 2 hr 20 min
“Can you say 'Delicious?'” - by GXO
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 107 cal
- 4.9 g
- 11.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This was my first time to even cook a beet. It turned out great! I went exactly by the recipe and would not change a thing...." See more"
"This was easy and simple... I modified it by buying cooked beetroot in my Tesco produce section and then just softened the onions with the beef broth. Then I just blended it all in my blender. I also ..." See moreadded cooked ground (minced) steak which i lined the bottom of my bowl with and poured the delicious hot pureed soup on top. The dollop of sour cream was lovely and i swirled it in each bowl before serving for presentation purposes. This is not only great chilled but also quite delicious hot... great recipe!"
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