When I was a kid, my Aunty Sylvia used to make the most incredible beetroot soup. She would either serve it hot with little meatballs or cold with some sour cream.
It was my father’s favorite soup. He would say he loved that it was both sweet and sour.
This version is perfect for the summertime, but you can also serve it warm with some boiled potatoes.
xxx Chef MM
PrintBorsht with Sour Cream
Ingredients
- 8 beets- peeled and grated
- 10 cups of water
- 3 tspn coarse salt
- 1 tspn black pepper
- Juice & zest of 1 lemon
- ½ tspn tartaric acid
- 1 TBS white vinegar
- 2 TBS sugar
- 1 cup sour cream
- 4 TBS chopped scallions for garnish
- Boiled potatoes (optional ****)
Instructions
Peel the beets. Using the large holes of a box grater or a food processor, grate the beets.Boil the beets in the water for 35 minutes till tender. Add the salt, pepper, lemon juice and zest, tartaric acid, vinegar and sugar.
Boil the soup for another 10 minutes and allow it to cool. Adjust seasoning to taste.
Serve cold with a dollop of sour cream and some chives alongside some toasted black rye bread.
**** You can also serve it warm with some boiled potatoes.
SERVES 8
Notes
If you are in a rush you can actually use tinned pickled shredded beets.
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