Ingredients
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8 Beets Roots
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8 cups Vegetable Broth
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2 cups Water
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3 tablespoons fresh Lemon Juice
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Salt
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½ cup pareve Sour Cream
Directions
Borscht, which is nothing more than beet soup, served cold is a great summer treat. Serving it hot with a dollop of sour cream (in this case, pareve sour cream substitute) intensifies the flavors and helps clean the palate after the equally intense and much richer potato pancakes.
Steps
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1
Done
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Place the beets in a large heavy pot and cover with the broth. Bring to a boil, partially covered, over high heat. Reduce the heat to medium and simmer until the beets are tender, about 45 minutes. Using a slotted spoon, transfer the beets to a bowl. Pour the broth through a fine-mesh strainer into another pot. |
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2
Done
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When the beets are cool enough to handle, slip off the skins and cut them into pieces. |
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3
Done
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Puree the beets, in batches, in a food processor, adding the broth and 2 cups water through the feed tube. Return the soup to the pot and add lemon juice until the right balance of sweet and sour is achieved. Season with salt. Reheat over medium-low heat to a simmer. |
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4
Done
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Serve small portions of the soup, dolloped with pareve sour cream substitute, if desired. |
