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Borscht, Convenient Beet (D, TNT)
Source: Adapted from Uta Hagen's
Serves: 4

1 small or medium onion, peeled and cut into sixths or eighths
1 8-1/2-ounce can beets, whole or sliced, undrained
1 to 1-1/2 cups sour cream
1 cup water
2 cups broth
1 tablespoon lemon juice
1 tablespoon tarragon wine vinegar
Approximately 1/2 teaspoon salt
Approximately 1/4 teaspoon black pepper

Pour onion and beets (including liquid from can) into blender container. Blend until smooth. Add all remaining ingredients. Whirl again in blender.

Refrigerate for at least 2 hours.

To Serve: Pour into serving bowls or mugs. It is a gorgeous hot pink, so, if you have clear glass bowls, they would be perfect for this. If desired, garnish with chopped chives and lemon wedges.

Poster's Notes:
This is my personal favorite recipe for chilled borscht--and probably the quickest and easiest one imaginable.

This was slightly adapted from Uta Hagen's wonderful "Love for Cooking." It is quick, effortless, and very good. It is also very attractive--a gorgeous hot pink color.

The original recipe called for a can of condensed beef broth, so I substituted a cup of water and twice the usual quantity of vegetarian beef-flavored broth granules (i.e., enough to flavor 2 cups broth).

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A