COLD BORSCHT

Cold Borscht image

Provided by Barbara Kafka

Categories soups and stews, appetizer, side dish

Time 30m

Yield Six servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds beets, washed and stems trimmed to about 1 inch
3 1/2 cups vegetable broth (see recipe)
1/2 cup granulated sugar
3 tablespoons white vinegar
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste

Steps:

Place the beets in an 8-inch-by-8-inch-by-2-inch dish, with the smaller ones toward the center. Cover the dish tightly with microwave-safe plastic wrap. Cook the beets at 100 percent power in a 650- to 700-watt oven for 16 minutes. Prick the plastic to release the steam.
Remove from the oven and uncover. Allow the beets to stand until cool.
Wearing rubber gloves to prevent staining your hands, peel and grate the beets. Reserve.
Combine the vegetable broth, sugar and vinegar in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power for three minutes.
Remove from the oven and uncover. Stir to dissolve any remaining sugar. Stir in the reserved beets. Refrigerate until cool.
Stir in the remaining ingredients and season. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 792 milligrams, Sugar 27 grams