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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Easy Cold Borscht Recipe

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This recipe for Easy Cold Borscht is from What to Cook During a Pandemic, 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:  
1 Bottle Gold's or any bottle of beet soup
Refrigerate bottled soup overnight.

4 (or more) whole beets
1 bunch cut up scallions
I english cucumber cut into small chunks
Add 2 Tblsp. chopped fresh dill
Salt & freshly ground pepper
Garnish with sour cream and dill
Directions:
Directions:
Refrigerated bottles(s) of soup
Preheat oven to 400 degrees
Wrap cold beets individually in foil with ends cut off

Bake at 400 agrees for 50+ minutes. (depends on size of beets)

Let beets cool and peel.
Cut into chunks and add to cold soup.
Add chopped scallions. Add chopped cucumber.
Add Salt & Pepper to taste

Garnish with sour cream and fresh dill. Serves 4-6.

Except for cooking the beets, only 10-15 minutes to prepare.
Personal Notes:
Personal Notes:
We love cold soup. When I first bought a bottle of borscht, maybe 30+ years ago, it tasted so bland. I added some ingredients and over the years this soup has become a summer favorite.

This recipe is an easy way to enhance bottled borscht and make it attractive to serve. This summer, during the pandemic, with no company, we just enjoyed it ourselves. Hope you will too!






























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