Easy Russian Borscht Recipe

Ingredients

• 6 fresh whole beets
• 1/3 medium cucumber
• 4 tbsp Red Wine Vinegar
• 1/2 cup Sour Cream
• tsp ½salt
• 3 cups low-sodium vegetable broth
• 3/4 cup fresh dill weed

Instructions

1. Remove greens and stems from beets, rinse under cold water
2. In large stock pot, over medium-high heat, add water (8 cups cold water) and beets. Bring to boil.
3. Reduce heat to medium, cover, and continue boiling 30 minutes.
4. Remove beets from water and let stand until cool. Use paper towels to remove skin.
5. Fit food processor with steel blade. Cut beets into 2" cubes and place in food processor bowl.
6. Peel cucumber and place in food processor bowl.
7. Add vinegar, sour cream, salt and 3/4 cup fresh chopped dill. (Reserve balance for garnish.)
8. Purée mixture and transfer to large bowl.
9. Combine beet mixture with vegetable stock. Stir until well blended.
10. Ladle borscht into serving bowls and garnish with 1 dill sprig. Serve immediately

Additional information