Borscht is a soup made of beets that is popular in eastern and central Europe; it can be served hot or cold, although during the winter months, it is more likely to be served hot. This recipe makes 4 servings.
Ingredients:
- 2 lbs beets
- 8 oz plain yogurt (not low fat)
- 1/2 cup sherry vinegar
- 1 red onion
- 1 red bell pepper
- 1 English cucumber
- 1 cup pine nuts
- 1 cup of cubed day-old bread
- 1 to 2 cups of water
- salt and pepper
Wash the beets and wrap them in tinfoil to roast in the oven for 45 minutes to 1 hour at 350 degrees F. After cooking, allow the beets to cool and then peel them. Chop the peeled beets, onions, bell pepper, and cucumber and place them in a food processor or blender. Puree the vegetables with the vinegar, yogurt, pine nuts and bread. Add water as needed to get a thick but smooth consistency. Return to a pot on the stove to re-heat as necessary and add salt and pepper to taste. Garnish each bowl of soup with a dollop of sour cream.
No comments:
Post a Comment