CHILLED BORSCHT SOUP a Russian recipe
Nancy J. Patrykus
A beet and cabbage refrigerated soup.
Goes great with a hot grilled kielbasa sandwich topped with sauerkraut and a little horse radish sauce.
Even a ice cold libation on the side.
Like a cold beer or even a
That's Russian vodka with a couple cranberries added on the rocks!
Enjoy a perfect summer menu.
1 can(s)beef broth.......10-1/2...oz.
1 can(s)shoestring beets...16 oz.
1 cshredded cabbage
2 Tbsponions...finely chopped
1 tsplemon juice
ANYtop with: sour cream and chopped celery or green onions..
How to Make CHILLED BORSCHT SOUP a Russian recipe
- Heat broth, beets with the liquid, cabbage,
onion and sugar to boiling.
Simmer uncovered 5 minutes.
Stir in lemon juice and refrigerate until chilled.
Top each serving with a spoonful of sour cream,
chopped celery, or green onions.
Makes about 4 serving...or two large ones!
Note: Main foto is from Huffingpost.com