POLISH BORSCHT
Steps:
- 4 beets, washed, or 2 cups sliced canned or jarred beets Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until tender, about 60 minutes. When cool enough to handle, peel and slice. In a medium pot, bring stock to boil, add beets, sugar, and salt and pepper to taste. Simmer 30 minutes. Cool. Transfer in batches to a blender or food processor and puree until smooth, and return to pot. [Mix sour cream with flour until well blended. Temper sour cream mixture with a ladle of hot soup, whisking constantly. Transfer tempered sour cream to remaining soup and whisk until smooth. Simmer to cook out the raw flour taste and until the soup is thickened, but do not boil vigorously. ] Soup is basically finished at this point. Add sour cream to serve. Do not add any flour or cook the cream. Serve immediately or cool quickly in an ice-water bath and refrigerate to serve cold. Garnish with dill, julienned beets and sour cream, if desired. User Reviews
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