FBD

Irene's Cold Borscht

A classic chilled beet borscht served over hard-boiled eggs, potatoes, and cucumbers with a generous dollop of sour cream — perfect for warm weather.

RussianVegetarianIntermediate60 minBy Northstar

Ingredients

Servings
8
  • 3 medium size beets
  • 2 cucumbers
  • 2 0.5 quart water
  • 2 half-sour deli pickles
  • 3 medium potatoes, boiled
  • 6 scallions (green onions)
  • 8 hard-boiled eggs
  • 1 lemon, juiced
  • 1 tsp salt
  • 1 cup sour cream, for serving
  • 1 tbsp fresh dill, for garnish

Instructions

  1. 1

    Add beets to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt.

  2. 2

    Remove pot from stove to cool. When cooled, coarsely grate beets and return to water. Add juice of 1 lemon. Chill in refrigerator overnight.

  3. 3

    Coarsely chop boiled potatoes, cucumbers (or pickles), and scallions.

  4. 4

    Cut hard-boiled eggs in half. Put some chopped potatoes, cucumbers, scallions, and two halves of an egg into individual soup bowls.

  5. 5

    Add the chilled beet soup to the bowls. Put a dollop of sour cream into each bowl, sprinkle with dill, and serve.

Tags

souprussianamericanbeetborschtcoldjewish