COLD BORTSCH

This cold bortsch soup is really amazing. The taste was perfectly wonderful. It has red beets, lemon juice and vegetable stock that add to the uniqueness of the soup. This soup brings you perfect meal. You can make it at home and surely gives you unforgettable meal

Serves :

Preparation Time :

20 minutes

Cooking Time :

30 minutes

Preparation Method :

Wash the beetroot thoroughly but leave unpeeled. Place in a shallow dish, with the water.
Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook for 15 minutes.
Place the carrot, turnip and onion in a 9 cup bowl. Drain and peel the beetroot and slice.
Add to the bowl of vegetables with 150 ml stock. Cover as before and cook for 10 minutes.
Mix in the remaining stock and all the remaining ingredients except the soured cream, seasoning to taste.
Cover with a plate and cook for 10 minutes, stirring four times.
Ladle into warmed soup bowls and top each with 1 tablespoon soured cream.
Prepare as for Bortsch and allow to cool. Strain when cold. Add 150 ml / ¼ pt / 2/3 cup cold water and 1 large cooked beetroot, coarsely shredded.
Allow to stand for 15 minutes. Strain again. Sharpen with extra lemon juice to taste. Chill for several hours before serving.