Cold Dairy Borscht (Cold Beet Soup)
Created by ChanaBen-Ezra on July 15, 2014
- Servings: 5
- Prep Time: 20m
- Cook Time: 20-30m
- Recipe #13104
Ingredients
- 4 large beets
- 3 cups vegetable stock (or water)
- 1 teaspoon salt
- 1 to 2 tablespoons fresh lemon juice
- 2 to 3 tablespoons granulated sugar (or honey)
- 1 teaspoon black pepper
- 1 to 2 tablespoons fresh dill, minced
- 1 medium cucumber, peeled, seeded, and grated
- 2 to 3 scallions, finely minced
- 2 cups sour cream, divided (or Greek yogurt)
- 1 to 2 cooked potatoes, sliced
- 2 to 3 large eggs (hard-boiled, chopped)
How to Make
-
Step 1: Peel and trim the beets, then bring them to a boil with the stock/water and salt. Partially cover and simmer 20-30 minutes, until beets are tender. Transfer the beets to one bowl, allowing them to cool, and the cooking water to another.
-
Step 2: Grate the beets and add to the water. Stir in lemon juice, sugar/honey, spices, cucumber, and scallions.
-
Step 3: Cover and chill for at least 30 minutes.
-
Step 4: Stir in 1½ cups of sour cream or Greek yogurt, taste, and adjust seasoning. Dollup with remaining sour cream, then top with potato slices and egg. Serve.