Polish Summer Barshch (Borscht) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A delicious change from the usual cold summer soups. Ingredients:
5 cups beef broth |
1 (1 lb) can beet, chopped,liquid reserved |
2 tablespoons instant flour |
1/4 cup cold water |
2 large dill pickles, diced |
1 cup brine, from pickle jar |
1 cup sour cream |
1 tablespoon chopped fresh dill |
2 tablespoons chopped green onions |
1/2 teaspoon sugar |
salt |
4 hard-boiled eggs, chopped |
Directions:
1. Combine beef broth, beets and beet liquid in a large pot and heat.
2. Mix flour and water, add to the pot and bring to a boil.
3. Chill, add remaining ingredients except eggs and refrigerate.
4. Serve very cold topped with chopped eggs.
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