Old Fashioned Beet Borscht |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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European way our family makes this sweet and sour soup, served cold or hot portions. It's easy and wonderful ! Ingredients:
1 bunch beets ( about 4 medium ) |
5 cups water |
1 tsp citric acid ( sour salt ) |
fresh lemon juice or white vinegar |
white granulated sugar |
powdered chicken bouillon to taste |
salt and pepper to taste |
sour cream |
hot boiled potato |
chopped chives |
Directions:
1. Cut stems/leaves off beets but leave on skins and cover with water ( add a splash of vinegar so beets remain red ) and cook about an hour until tender.
2. Drain and peel off skins ( slips off easily ) under running cold water.
3. Coarse shred beets by hand into a soup pot.
4. Cover with the 5 cups of water. Add citric acid, vinegar ( or lemon juice ) along with sugar to make a sweet and sour taste as desired.
5. Add a bit of powdered chicken bouillon if desired.
6. Normally equal quantities of sweet and sour OR 1 part sugar to 1/2 part sour should give the desired taste you want.
7. Heat and stir to dissolve sugar and let soup simmer a few minutes to blend flavors.
8. Remove from heat and cool and chill well.
9. To serve one may stir in some sour cream into the soup ( it becomes a vivid pink!!) or just dollop sour cream onto individual portions
10. Or garnish with chopped chives sour cream, or perhaps a hot boiled potato into the cold soup!
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