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Quick Chilled Borscht

This cold soup is hot pink and prepared in a flash!


Borscht makes a festive hors d’oeuvre or amuse bouche when served in shot glasses.

Borscht is a classic Eastern European soup, prepared differently depending on the country of origin, and often sour. In America, "borscht" conjures a soup made with beetroot, which is its Ukranian version. There are green and white borschts, too. Some borschts are hearty and chunky, while others are smooth as in this recipe. This version, made almost entirely of beets, is deliciously sweet and satisfying, best served cold. It requires no cooking whatsoever. Just toss all the ingredients in the blender and it’s done! The hot pink color and the sweet and creamy texture are so good, even the kids will love it! The recipe can be made with vegetable stock to make the dish vegetarian. To make the dish vegan, simply eliminate the sour cream altogether.


Equipment: cutting board; chef's knife; dry and wet measuring cups; measuring spoons; blender or food processor; rubber spatula; large mixing bowl; whisk



Borschst made with red beets alone makes an incarnadine colored soup; when sour cream is added the result it hot pink!

Ingredients:

16 oz. can beets, liquid reserved 1 cup chicken or vegetable stock ¼ cup chopped onion juice of 1 lemon ¼ teaspoon salt 1 tablespoon sugar 8-ounce container sour cream, divided fresh dill 1. Blend the first six ingredients (including the liquid from the canned beets) in the blender for about 1 minute, or until smooth.

2. Pour 1 cup of the soup into a large bowl with half the sour cream and whisk until smooth. Then add the remaining soup from the blender and combine until thoroughly mixed.


ILOC tip: it is important to stir in the sour cream by hand and not use the blender for this task to retain a thick and creamy texture.

3. Chill overnight. Serve with a dollop of sour cream and lots of chopped fresh dill.

Makes 4 servings.



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