A simple cold borscht recipe Can you say delicious
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 20 mins
Ingredients
Instructions
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.
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.
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.