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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Summer Borscht Recipe

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This recipe for Summer Borscht is from Mom Z's Recipes #4, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 can sliced beets, drain & reserve juice (or 5 medium fresh beets, cooked)
16 oz chicken stock
16 oz sour cream
1/2 cup plain yogurt
1/4 cup sugar
2 Tbsp freshly squeezed lemon juice
2 tsp white wine vinegar or Champagne vinegar
1 1/2 tsp pepper
2 cup diced English cucumber, remove seeds
4 chopped green onions (white & green parts)
1 tsp dried dill weed or 2 Tbsp. fresh dill, chop
Directions:
Directions:
julienne or dice the sliced beets.
In a large bowl, whisk together 1 1/2 cup beet juice, chicken stock, sour cream, yogurt, sugar, lemon, vinegar, 1 Tbsp. salt & pepper.
Add the rest of the ingredients. Cover with plastic wrap & chill for at least 4 hours or overnight.
Season to taste.
Serve cold with a dollop of sour cream & sprig of fresh dill (if you have it)
Number Of Servings:
Number Of Servings:
6

 

 

 

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