Grate the beets in a food processor. Combine the vinegar and lemon juice in a small glass bowl. stir /2 cup of the grated beets. Set aside. Place the remaining beets, the stock, carrot, onion, celery, red pepper, dill, salt, and pepper in a large stock pot. Bring to a boil. Cover and simmer on low for 20 minutes or until the vegetables are tender. Puree the mixture in batches in the processor.
Pour into a serving bowl. Stir in the reserved beets and the vinegar and lemon juice. Chill the soup for at least 4 hours. Before serving, check the seasonings and, if necessary, add more lemon juice or vinegar. Garnish each serving with a spoonful of sour cream and chopped cucumbers. Add sliced hard boiled egg.
Originally Submitted
10/23/2009
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