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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Our family loves borscht of any kind, , varietes made with beets, cabbage, potatoes, short ribs etc. Recently we ate at a restaurant that had this silky smooth borscht with delightful flavor, slightly savory, a hint of sweetness, nothing overpowering. Read more . Unusal for beet borscht I was able to replicate the recipe at home which my family thought it was just as good or even better! Serve each bowl with a small hot cooked red skinned potato if desired Ingredients:
6 medium beets cleaned |
water to cover |
dash of red wine vinegar |
greek sour cream or full fat sour cream |
2 tsp vegetable boullion paste( or even chicken if desired ) |
1 to tsp sugar |
salt and pepper to taste |
optional: small cooked red potato |
Directions:
1. Cover beets with water , add a small splash of red wine vinegar and cook beets tender.
2. Remove beets from liquid and slip offf skin when warm to handle.
3. Reserve cooking liquid.
4. Place cut up beets in blender with some of cooking liquid and puree beets.
5. Add puree back to liquid in pot.
6. Heat on low, add enough sour cream ( at least a cup to start ) and stir until smooth and desired color and tang you prefer
7. Season with a bit of sugar, vegetable or even chicken bouillion paste to taste, salt and fresh cracked pepper
8. optional: add a small red skinned cooked potato to each bowl
9. serves 6 to 8, depends on cup or bowl servings
10. Serve: hot, or chilled!
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