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Borscht: Summer Borscht (Cold)

Source of Recipe

A Midwest Gardener's Cookbook


List of Ingredients

4 small beets thinned from garden -- (4 to 6) include leaves, stems and roots
(dont cut any part that will bleed)
1 cup cold water
1 cup beef stock
1 small onion
1 teaspoon fresh dillweed
1/2 teaspoon chives
salt, pepper and lemon juice to taste
sour cream or yogurt for serving


Recipe

Wash beets, leaves and stems thoroughly and cook gently beginning with cold water. When all are tender, coo the mixture. Do not throw away water in which beets were cooked. When cooled, puree in blender. Add beef stock or bouillon, onion, dill and chives. Blend again until all is of the same consistency. Can add more liquid if desired, with ice cubes. Season with salt, pepper or lemon juice. Chill until icy cold.