POLISH SUMMER BARSHCH (BORSCHT)

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Polish Summer Barshch (Borscht) image

A delicious change from the usual cold summer soups. Posted by request from the "Art of Polish Cooking".

Provided by Lorac

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

5 cups beef broth
1 (1 lb) can beet, chopped,liquid reserved
2 tablespoons instant flour
1/4 cup cold water
2 large dill pickles, diced
1 cup brine, from pickle jar
1 cup sour cream
1 tablespoon chopped fresh dill
2 tablespoons chopped green onions
1/2 teaspoon sugar
salt
4 hard-boiled eggs, chopped

Steps:

  • Combine beef broth, beets and beet liquid in a large pot and heat.
  • Mix flour and water, add to the pot and bring to a boil.
  • Chill, add remaining ingredients except eggs and refrigerate.
  • Serve very cold topped with chopped eggs.

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