Prep 15 mins
Cook 0 mins
A creamy chilled version of borscht that is the perfect starter for summer meals. This reminds me of my Polish grandmother's version of a clear beet broth with sliced fresh cooked beets topped with sour cream.
- 1 cup sour cream
- 1 cup cooked beet, sliced or diced (reserve 1 cup beet liquid)
- 1⁄4 small onion, chopped
- 1⁄2 teaspoon salt
- Tabasco sauce
- 1 slice lemon, peeled,1 inch thick
- sour cream
- chopped fresh chives
- Place all ingredients (except garnish) in a blender, blend until smooth and chill.
- Serve in coffee or tea cups and garnish with a dab of sour cream and sprinkle with chives.
This was excellent! I've been looking for a new cold appetizer soup because my friends are getting way too familiar with my gazpacho! This fit the bill perfectly, and was easy to make besides! It was smooth and creamy with a wonderful taste. It looked beautiful in the little clear cups and tasting spoons - sorry I didn't catch a photo for you...but I will next time. Thanks for posting this yummy little beauty!