Blender Borscht

"I hate beets, but for some weird reason, I like this soup. Serve chilled with a dollop of sour cream. Cook time is chill time."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
12hrs 5mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. You said two cans of beets, and you said use 16 oz of beets. I'm okay with that, but I'd feel more secure if you specified the can size -- e.g., 1 16 oz can, 2 8 oz cans... or 2 16 oz cans. Thanks. MARTIN
     
  2. I was going to post a similar recipe. This comes out fine. If you're keeping kosher, use a parve bouillion cube to make the broth.<br/><br/>It tastes like the borscht the Catskills hotels would serve at lunch. It looks great.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes