Cold Blender Borscht Recipe Instant

COLD RUSSIAN BORSCHT

Steps:

• Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
• Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
• Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

BLENDER BORSCHT

Steps:

• Combine the 2 cans of beets and 1/2 cup of beet liquid in blender jar.
• Puree until mixture is smooth.
• Add chicken broth, onion, lemon juice, salt and pepper and puree again until mixture is smooth.
• Taste and adjust seasoning to taste.
• Transfer to bowl, cover and refrigerate overnight.

COLD BLENDER BORSCHT

Steps:

• Put all of the above except the sour cream in a blender and blend for 1/2 minute until smooth.
• Chill and then serve in chilled bowls and top each bowl with 1 TBS of sour cream.

INSTANT BORSCHT

Steps:

• With metal blade in place, use food processor to chop onion; add beets, lemon peel, salt, pepper, and sugar. Turn on and add all other liquid ingredients including saved beet juice. Blend until smooth. Serve chilled with a dollop of sour cream on top. Can also be done in a blender. Very easy. Do ahead.