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BORSCHT AND SOUR CREAM

Whenever the two of us, alone or together, pass a good Jewish Delicatessen we will stop in to have a nosh. Even if we have already eaten elsewhere we will at least order a bowl of this cold, sweet-and-sour, beet soup. Served, of course, with a very large scoop of sour cream floating in its middle and maybe some crisp onion bagel chips on the side. Since the nearest deli to us is a half-hour drive, I put together this easy to do recipe for eating at home. It makes two large servings.





List of Ingredients



• 1 can (15-16oz.) Sliced, cooked beets.
  
• 1/3 C. Granulated white sugar.
  
• 2 1/2 C. Cold, filtered water.
  
• 1/4 C. White, cider vinegar.
  
• 2/3 C. Fresh sour cream.
  
• 1 Medium sized onion bagel. (optional)
  






Instructions



1. Since none of the ingredients in this recipe are cooked after mixing and before serving, please keep your work area and utensils sanitized during preparation to avoid bacterial contamination.
   
2. Chill the can of beets and the water for two to three hours before proceeding with the recipe.
   
3. Wipe the outside of the can with a warm, soap and water solution and then rinse it with filtered water before opening. Drain all of the can's liquid into a medium size mixing bowl and set the bowl aside.
   
4. Having pre-assembled a food processor with its medium cut grating blade and feed-chute, use a fork to remove the sliced beets from the can and position them in flat stacks in the feed tube. Do not fill the tube more than 2/3rds full.
   
5. Attach the feed tube's pusher thingy and, while first pressing firmly downwards on the pusher, turn on the processor's motor and force all of the beets through the grater at one time. Repeat Steps 4 and 5 until all of the beets are grated.
   
6. Place the grated beets into the reserved juice in the mixing bowl and stir in the water, vinegar, and sugar. Continue to stir until the sugar is completely mixed.
   
7. If you wish, ladle out a small amount of the soup into a cup and taste. The soup should have a distinctly sweet-and-sour taste, but be more on the sweet side than the sour. Use a little more vinegar and/or sugar to adjust. Cover the bowl with plastic film and chill until serving.
   
8. If you want the optional bagel chips, prepare them a day ahead. Simply slice across the bagel, cutting it into 1/8" thick slices. Then, spread them out on a foil-covered cookie sheet and bake in a 140°F oven until crisp. Allow to cool before serving.
   
9. When ready to serve the Borscht, pre-chill the bowls for 30 minutes, fill each with half of the soup and grated beets, pile 1/3 cup of sour cream in the center of the soup, and serve on a dinner plate with the bagel chips on the side.
   






Final Comments


Borscht is one of the great "Hot Weather" soups. Chilled almost to the point of freezing. It is a refreshing snack or appetizer.One word of warning!!! Always wear an apron when preparing beets. There juice stains everything it contacts.