cold russian borscht

Ingredients

• Servings: 6
• 4 medium beets
• 4 cups beef broth
• 1 onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons red vinegar
• 1 cucumber - peeled, seeded, and diced
• 1/2 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• remove stems and leaves from beets, but leave on skins. in a deep pot, cover beets with cold water and bring to a boil. 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 coarsest blade of grater. add to beet liquid. add beef broth, onion, salt, pepper and vinegar. bring to a boil, and then cover and reduce heat to low. simmer for 20 minutes, then remove from the heat.
• chill in refrigerator for one hour, or until cold before serving. ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.