Cold Blender Borscht
"quick and easy!"
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 3 cups beef bouillon, cold
- 1 (16 ounce) can whole medium beets, chilled and undrained
- 4 teaspoons lemon juice
- 1 teaspoon salt
- pepper
- 1 tablespoon minced lemon peel (optional)
- 8 tablespoons sour cream
directions
- Put all of the above except the sour cream in a blender and blend for 1/2 minute until smooth.
- Chill and then serve in chilled bowls and top each bowl with 1 TBS of sour cream.
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Reviews
-
This was my first experience with Borscht, I usually only use recipes with reviews but I had a lot of already steamed beets in the fridge I thought I would make a salad with but lettuce went bad & I have wanted to try something different with the beets. I used steamed beets & 1/2 can of beets with the liquid. I did use the lemon peel & added 1/2 white onion and 3 green onions. My husband and I enjoyed this and will have it again. You must like beets and enjoy refreshing cold soups. I also like cucumber soup! Thanks for the recipe!
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
