Iced Borscht
Quick Iced Borscht from The New York Times Cookbook, by Craig Claiborne
Servings: 4 servings
Calories: 197kcal
Ingredients
- 1 cup beets cooked, and sliced. About 3 large.
- 1/2 small onion chopped
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 2 Tablespoons lemon juice
- 1 medium potato boiled until tender, then cut into chunks
- 8 ounces chicken stock or vegetable
- 1 cup sour cream
- 1 cup cracked ice
- Additional sour cream half and half or broth to thin soup if necessary.
- Garnish with fresh chopped dill chives and a swirl of cream.
Instructions
- Put the beet, onions, lemon juice and cooked potato into a food processor or blender and coarsely chop.
- With the motor running, add the chicken stock and sour cream.
- Add the ice and blend until smooth. Add additional sour cream, half and half or broth to thin if necessary.
- Season to taste with salt and fresh black pepper.
- Serve in chilled bowls or goblets, garnish with cream or sour cream.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 711mg | Potassium: 494mg | Fiber: 2g | Sugar: 6g | Vitamin A: 373IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 1mg