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3 small to medium fresh beets, cleaned but unpeeled to prevent discoloration
The recipe can be prepared in 2 stages:
One:
Place the beets and the broth in 2 separate containers and chill.
Two:
In a bowl, mix the sour cream with a cup of borscht, add to the to the soup and mix well. Chill thoroughly.
The sour cream can also be served on the side, to be spooned in at the table.
Poster's Notes:
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
juice of 1 lemon, or more according to taste
salt
water to cover
1 big boiled potato, mashed
sour cream (shamenet chamutzah)
dill for cooking or as decoration (optional)
Place whole beets in a saucepan, cover with water add 1-2 tsp of salt. Bring to a boil, then cover and cook until beets are tender.
Grate the beets (I used the food processor), add the cooking liquid, the potato and the lemon juice.
This a remarkable recipe for cold soup, I have seen similar versions, but with eggs, sugar (the beets are full of it, so why add?) carrots, hot potato....etc.