Cold beet borscht

Yield: 1 Servings

Measure Ingredient
1 can (1-lb.) julienne beets
1 slice Fresh white bread; (crusts removed)
1 tablespoon Lemon juice
½ teaspoon Sugar
½ teaspoon Salt
¼ teaspoon White pepper
\N 4 servings

Put in blender and whirl until smooth: Fold in 1-½ cups light cream - or - 1-½ cups buttermilk Mix with a spoon or spatula. Do not use blender again. Chill and garnish with slices of cucumber, hard-boiled eggs, a dab of sour cream, and a sprinkle of dill weed.

Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@...> on May 28, 1998

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