A simple cold borscht recipe. Can you say delicious?
Ingredients
- medium beets: 4 piece
- beef broth: 4 cups
- onion: 1 piece (chopped)
- red wine vinegar: 2 Tbsp
- salt: 0.5 tsp
- black pepper: 0.25 tsp
- cucumber - peeled, seeded, and: 1 piece (diced)
- sour cream: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
