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Iced Borscht
Iced Borscht
About This Recipe
| Yield: | 5 |
Ingredients
- 6 medium beets
- 1 medium yellow onion, peeled and minced
- 1 carrot, peeled and finely grated
- 1/2 tablespoon unsalted butter
- 1 teaspoon sugar
- 3 cups chicken or beef broth
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
- 1 cup sour cream
- Garnishes: boiled potatoes, peeled and cubed; chopped fresh dill; cucumber, skin on, cubed; hard-boiled eggs; sour cream
Procedures
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1
Wash unpeeled beets. Wrap in aluminum foil and put on a baking sheet; roast in a preheated 350°F oven until fork-tender, about 30 minutes. Cool, peel, and grate.
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2
Sauté the onions and carrots in the butter for 10 minutes. Add the beets, sugar, and broth. Simmer for 20 to 30 minutes. Remove from heat. Puree in a food processor or food mill. Stir in the lemon juice and season with salt and pepper. Chill.
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3
Stir sour cream into soup and serve with bowls of garnish.
