Home

Chilled Borscht

ingredients

serves 6
450 g (1 lb) cooked beetroot, peeled
900 ml (1 1/2 pt) chicken stock
juice of 1 lemon
300 ml (1/2 pt) sour cream
dill
salt and pepper

method

1. Liquidize the beetroot, with the stock, lemon juice, half of the sour cream, dill, salt and pepper.

2. You can make the mixture as smooth as you like, but you may prefer to leave it a little chunky with small pieces of beetroot floating in it.

3. Refrigerate as long as possible (overnight is best) and serve well chilled with the remaining sour cream and perhaps a couple of ice cubes in each bowl.

What did you think?

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved