Prep 2 hrs
Cook 10 mins
Borscht is a staple throughout Russia and Eastern Europe because beets are so abundant there. It seems to be making a comeback, as more people are finding out how refreshing this cold vegetarian soup can be.
- 3 (15 ounce) cans beets, undrained (sliced, julienned, or cut)
- 3 1⁄2 cups water
- 1⁄4 cup white vinegar
- 1⁄2 cup sugar
- 1⁄3 cup lemon juice
- 2 teaspoons salt
- 1 medium cucumber, peeled and chopped
- 1⁄2 cup chopped onion
- 3⁄4 cup sour cream
- 1 3⁄4-2 lb.s potatoes, peeled and boiled
- Place the beet juice in a soup pot. If using julienned beets, place them in the pot also. If using cut or sliced beets, place them in a large bowl and use a hand chopped to coarsely chop them. Add the chopped beets to the pot of beet juice and add the water, vinegar, sugar, lemon juice, and salt.
- Bring to a boil over medium-high heat, mixing occasionally. Remove from the heat and chill well before serving. Serve each bowl with 2 T. of the chopped cucumber, 1 T. chopped onion, 2 T. sour cream, and 1/2 of a boiled potato.