Beet Borscht Recipe

Jen LeBow’s Beet Borscht Recipe

Borscht is a traditional Russian cold soup.

Boil 8 oz. very small white potatoes.  When cool, dice into ½” cubes. Transfer to large bowl.

Drain and reserve liquid from:

1 quart bottled borscht (like Manischewitz)

1 can (12-16 oz.) whole beets

Put all the beets (from the bottle and the can) into a food processor and pulse til fairly small.  You can make it as chunky as you like it.  Add to cubed potatoes.

Peel and chop 1 ½ cups cucumber.  Put half of all the cucumbers into the food processor and pulse til almost slushy.  Add to potatoes and beets.

Add to bowl:

1 cup sour cream

1 ½ cups chopped cucumber

¼ cup chopped scallion

Combine well.

Add reserved liquid from beets and stir (carefully—this stuff stains!!) to combine.

 

Add salt and pepper to taste. Best served cold.