Warszawa's cold borscht
Warszawa's cold borscht
Rating: (1 rated)
Recipe Yield: Total time: About 1 hour, plus cooling time for the beets | Serves 4
1/2 pound red beets, tops and roots trimmed but unpeeled 2 cups buttermilk or yogurt 3/4 cup sour cream 2 tablespoons sugar 1/4 cup fresh lemon juice, about half a lemon 2 teaspoons salt 1/3 cup thinly sliced green onions, green part only 1 large cucumber, peeled, not seeded, and diced into small pieces 1/4 cup finely chopped fresh dill, plus more for garnish 1/4 cup finely chopped Italian parsley 1 hard-boiled egg, peeled and sliced crosswise or diced

Step 1 Cook the beets in a medium saucepan with enough water to cover them by 1 inch. Simmer the beets until they are tender, about 45 minutes. Remove from heat, drain the beets and set them aside until cool enough to handle.

Step 2 Peel and grate the beets, saving any liquid produced when grating. You should have at least 1 cup of beets (any extra can be used as a garnish for salads and will keep, refrigerated, for up to 1 week).

Step 3In a large bowl, combine 1 cup grated beets and reserved liquid, buttermilk, sour cream, sugar, lemon juice and salt using a large spatula.

Step 4One hour before serving, gently stir in the green onions, cucumber, dill and parsley. Cover and refrigerate to allow the flavors to marry. This makes a scant 5 cups of soup.

Step 5Serve each bowl with a sprinkling of dill and slices of hardboiled egg.

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