Ingredients
- Servings: 6
- 4 medium beets
- 4 cups beef broth
- 1 onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons red vinegar
- 1 cucumber - peeled, seeded, and diced
- 1/2 cup sour cream
Recipe
-
Preparation Time: 20 mins
Cook Time: 1 hr
- 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.
Ready Time: 2 hrs 20 mins
No comments:
Post a Comment