Chilled Beet Borscht

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.

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 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

Directions

1. 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.
2. 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.