Cold Borscht Soup
- 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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