Ingredients
6
6 servings
- •4 medium beets
- •4 cups beef broth
- •1 onion, chopped
- •2 tablespoons red wine vinegar
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •1 cucumber - peeled, seeded, and diced
- •0.5 cup sour cream
Instructions
- Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.
- Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
- Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
Nutritional Facts
Per 6 servings
- Calories: 107
- Carbohydrate: 12g
- Fat: 5g
- Fiber: 2g
- Protein: 5g
- Sugar: 7g
Related Recipes
Russian Cabbage Borscht
Borscht with Meat
Beef and Beet Borscht
Vegetarian Borscht
Omi's Borscht
Sweet and Sour Borscht Shooters
Borscht I
Sasha's Vegan Borscht
Family Borscht Recipe By Andrew
Ukrainian Red Borscht Soup
Borscht II
