I don’t know that I have ever had Beet Borsht (and isn’t there usually a C in that word?) This seems simple enough and has sour cream, which makes just about anything tasty, so grab your food mill and let us all get to it.
1 No. 2 can sliced or diced beets
1/2 cup meat broth or water
2 tablespoons grated onion
3 tablespoons cider vinegar
1/2 pint sour cream
Drain off beet juice into 3-qt. saucepan, then put beets through food mill into the juice. Add broth or water and onion and heat to boiling. Remove from heat, add vinegar and serve at once with 3 tablespoons sour cream in each serving, and a sprinkling of chopped parsley. If preferred, the borsht may be served ice cold, adding cream and 1 tablespoon chopped cucumber to each plate just before serving. 5 servings. From The Modern Family Cookbook
Sour cream, ugh. No. Please. No.
Borscht (yes, it is usually spelled with a C) was a favorite of my Eastern European Jewish great-grandfather, who lived with his daughter, my grandmother. He’s the only one in the family who liked it (usually accompanied with {ugh!} pickled herring), and she was NOT a cook – so he always got the bottled Manischewitz variety. And yes, he did eat it with sour cream.
My dad liked borscht (I think that’s how you spell it), but I’d never eat it. Beets…yuk. I feel the way about them as Denise feels about sour cream.
See, I thought it was borscht. Pickled herring is truly frightening. I think I might give it a try though, even though I really don’t know how I feel about beets. If nothing else, I can eat the cucumbers and sour cream together.
By the way welcome Donna and Mom2fur!
Now gazpacho — that’s a nice cold soup I enjoy on a hot summer day. And it also has cucumbers and can be garnished with sour cream (as well as – yum! – avocado).