cold beet soup (borscht)
(1 RATING)
My Dad brought this home when I was a teenager. He told me it was cold beet soup and all I could say was ick. But, it was so pretty being all pink and creamy I could'nt resist. Loved it. So refreshing on a hot day. It can also be served hot.
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prep time
1 Hr
cook time
3 Hr
method
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yield
4-6 serving(s)
Ingredients
- 2 16oz cans beets sliced in thin strips
- 1/2 cup lemon juice
- 24oz - sour cream
- 1 quart buttermilk
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 3 tablespoons sugar
- 4 - green onions sliced
- 1/2 cup cucumbers
- 2 tablespoons dill
- 2 or 3 - hard boiled eggs
- - boiled potatoes
How To Make cold beet soup (borscht)
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Step 1Boil potatoes and set aside but don't let them get brown.
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Step 2Prepare hard boiled eggs and set aside.
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Step 3In soup pot or large container add all other ingredients including hard boiled eggs.
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Step 4Refriderate to let flavors blend.
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Step 5When ready to serve add chunks of bite size potatoes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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