Dairy Beet Borscht

Name: Dairy Beet Borscht
Yield: Yield: 8 servings.
Ingredients: 2½ lb (1.2 kg) beets (about 8 medium), peeled; 1 medium onion; 1 can (19 oz/540 mL) tomato juice (salt-free or regular); 1 can (19 oz/540 mL) tomato juice (salt-free or regular); 8 cups cold water; 1 can (19 oz/540 mL) tomato juice (salt-free or regular); 1 cup sugar; 2 Tbsp lemon juice; few sprigs fresh dill; 2 tsp salt; sour cream or plain yogurt, for garnish; sour cream or plain yogurt, for garnish

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Serve this refreshing soup ice cold with sour cream or yogurt. Perfect summer fare!

Ingredients

2½ lb (1.2 kg) beets (about 8 medium), peeled
1 medium onion

Vegetarian
Gluten-free
Summer
Soup

Method

Grater: Cut beets to fit feed tube. Grate, using fairly firm pressure. (A slight bouncing motion with the pusher is best.) Grate onion. Combine in large saucepan with water. Bring to a boil, reduce heat to simmer and add remaining ingredients, except sour cream or yogurt.

Simmer for 1 hour, partially covered. Taste to adjust seasonings. Refrigerate. Garnish with a dollop of sour