A simple cold borscht recipe. Can you say delicious?
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs 20 mins
Servings: 6
Ingredients
- 4 medium beets
- 4 cups beef broth
- 1 onion, chopped
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cucumber – peeled, seeded, and diced
- ½ cup sour cream
Steps
- 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.
- 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.
- 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.
