Name: Cold Russian Borscht
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Beets - 4 medium; Beef broth - 4 cups; Onion, chopped - 1; Red wine vinegar - 2 tablespoons; Salt - ½ teaspoon; Black pepper - ¼ teaspoon; Cucumber - peeled, seeded, and diced - 1; Sour cream - ½ cup

Ingredients for - Cold Russian Borscht

1. Beets 4 medium

2. Beef broth 4 cups

3. Onion, chopped 1

4. Red wine vinegar 2 tablespoons

5. Salt ½ teaspoon

6. Black pepper ¼ teaspoon

7. Cucumber - peeled, seeded, and diced 1

8. Sour cream ½ cup

How to cook deliciously - Cold Russian Borscht

1 . Stage

Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.

2 . Stage

Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.

3 . Stage

Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.