Cold Borscht Soup

Cuisine: Russian
Course: Appetizers, Side Dishes, Soups
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Prep Time 15 minutes
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Total Time 2 hours 15 minutes
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6 people


  • 4 Medium Beets
  • 1 Onion, chopped
  • 4 Cups beef broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp Red Wine Vinegar


  • 1 Prairie Farms Sour Cream Squeeze Pouch
  • 1 Fresh cucumber or pickle, diced


  • 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 beets are tender (approx 40 minutes).
  • Drain beets, but reserve two cups of liquid. Strain liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarse 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 and then remove from heat.
  • Chill in refrigerator for one hour, or until cold. Ladle into bowls and top each serving with diced cucumber and squeeze sour cream on top as desired.

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