Cold Borscht recipe
information
This is another Israeli favorite, and very refreshing in the hot summers of the Middle East. It is one of the few clear soups, although sometimes a few shreds of grated beet are sprinkled on top for decoration.
Cold borscht is usually served in a glass. Some people like it clear and a deep ruby red; others prefer a thicker consistency, achieved by beating in a cup of plain yogurt or sour cream just before serving. If serving this way, decorate the soup with thinly sliced cucumber and offer more yogurt or sour cream on the side.
ingredients
6 cups water
2 large or 3 small cooked and peeled beets, finely chopped
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons sugar
plain yogurt or sour cream (optional)
2 large or 3 small cooked and peeled beets, finely chopped
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons sugar
plain yogurt or sour cream (optional)
method
1. Place water in a soup pot and bring to a boil over high heat. Add the beets. Cover the pot and bring the water back to a boil. Reduce the heat and simmer for 10 minutes.
2. Add the salt, lemon juice, and sugar, and cook 5 minutes. Strain the soup and chill thoroughly before serving.
2. Add the salt, lemon juice, and sugar, and cook 5 minutes. Strain the soup and chill thoroughly before serving.
serving amount
serves 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
