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