Cold Russian Borscht

Name: Cold Russian Borscht
Ingredients: 4 medium beets; 4 cups beef broth; 1 onion, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons red wine vinegar; 1 cucumber - peeled, seeded, and diced; 1/2 cup sour cream

8 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.