Easy Russian Borscht
Easy Russian Borscht
Servings Prep Time
8People 45Minutes
Cook Time
0Minutes
Servings Prep Time
8People 45Minutes
Cook Time
0Minutes
Ingredients
  • 6 fresh whole beets
  • 1/3 medium cucumber
  • 4tbsp Red Wine Vinegar
  • 1/2cup Sour Cream
  • tsp ½salt
  • 3cups low-sodium vegetable broth
  • 3/4cup 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