Summer Borscht

by on March 26, 2016 » Add the first comment.
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  • 16 oz (2 C) beef stock
  • 2 medium sized beets (or 1 can)
  • 1 C beet juice
  • zest and juice from one lemon
  • 2 medium diced onions
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp white pepper
  • 1/2 C sour cream
  • 1 tsp Karo or simple syrup (or to taste)
  1. Put everything in a blender and puree
  2. Refrigerate for 4-8 hours
  3. Serve icy cold with a dollop of sour cream and a few shreds of dill on top

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