You'll love this refreshing Old World Borscht, especially on a hot summer's day!
Posted in , May 12, 2010
Try Sonia's trick for making new friends: Share this delicious soup with a neighbor!
6 fresh beets
Dash of salt
Dash of sugar
Fresh sprigs of parsley
Fresh sprigs of dill
Juice of 1 lemon
1 cucumber, seeded
1 clove garlic
1 16-ounce container nonfat yogurt
Sour cream for garnish
1. Peel and wash beets thoroughly. In a quart of water, cook beets till soft, about 45 minutes. When cool enough to handle, grate softened beets.
2. Reserve the cooking water in pot. Put grated beets back into pot with salt and sugar. Tie parsley sprigs together and put in pot. Simmer over low heat for additional 10 minutes. Chop dill and squeeze juice of lemon into beet mixture. Remove parsley and take pot off stove. Chill.
3. Chop scallion, cucumber and garlic and add to beets, along with yogurt. Mix well. Prepare serving bowl with generous dollop of sour cream in center. Ladle borscht around sour cream. Serve cold.
Read how this recipe started a friendship.