Print

Borsht with Sour Cream

Ingredients

Scale
  • 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.

Find it online: https://melissamayo.com/recipe/borsht-with-sour-cream/