Borscht Soup with Sour Cream Recipe
There are few dishes more visually entertaining than a bowl of brilliant pink soup with a swirl of white sour cream. The delicious flavor is almost beside the point! Borscht can be served hot or cold, but I prefer the cold version.
Ingredients
| 3 | medium | peeled roasted beets, chopped |
| 1 | tablespoon | olive oil |
| 1 | tablespoon | butter |
| 1 | medium | onion |
| 2 | cloves | minced garlic |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| ½–1 | teaspoon | dry dill weed |
| 6 | cups | chicken stock |
| 1 | 8-ounce carton | sour cream |
| 1–2 | tablespoons | milk or cream |
| ~ | chives or sprigs of fresh dill for decoration |
Directions
- Heat the olive oil and butter in a skillet set over medium high heat until almost smoking.
- Add the onions and salt and lower the heat to prevent burning. Cook until pale golden and translucent—Approximately 12–15 minutes.
- Add the garlic and cook for one minute. Remove from the heat.
- Place the beets, onions, garlic, salt, pepper, dill and one cup of stock in a blender and process until smooth. (Alternatively, you can also process the vegetables using a food mill or immersion blender.)
- Pour the mixture into a spacious bowl and add the remaining chicken stock. Mix well.
- Cover with plastic wrap and place in the refrigerator overnight to allow the flavors to meld.
- Place the sour cream in a bowl and use a fork to whisk in a little bit of milk or cream to achieve your preferred consistency. Refrigerate until ready to serve.
- Remove the borscht from the refrigerator ten minutes before serving.
- Ladle the soup into serving bowls and pass thinned sour cream and herbs on the side.
Preparation Time:
Twenty-five minutes with pre-roasted beets—Plus overnight downtime.
