Cold Beet Borsch

A Russian meal during the summer often starts with a cold soup served with a dollop of sour cream as a garnish.

Hard boiled eggs, tartlets or small rounds of toast topped with cream cheese are excellent served with hot and cold Borsch.

Cold Beet Borsch

Print Recipe

Servings

2 people

Servings 2 people

Cold Beet Borsch Print Recipe Servings 2 people Servings 2 people

Ingredients

• 400 g beetroot
• 20 g butter or 1 tablespoon oil
• 500 ml stock (consommé, chicken or vegetable)
• 1/2 cup (120 ml) sour cream or thick yogurt
• 2 tbsp lemon juice
• chives to garnish
• salt and pepper to taste
• sprig of chives/dill as a garnish

Servings: people

Instructions

1. Wash the beetroot and grate. Gently sauté in butter/oil for 5 minutes.
2. Add stock and simmer until beetroot is soft. Cool. Puree in food processor or blender.
3. Add lemon juice, salt and papper to taste. Chill.
4. Pour into soup bowls and serve with a dollop of sour cream/thick yogurt and some chopped chives as a garnish.