Chilled Borscht with Eggs and Sour Cream
The prepared beet soup base may be stored in the refrigerator for a few days.
Serves: 4Hands-on: 20 minutesTotal: 2 hoursDifficulty: Easy
- 4 medium beets, cleaned
- 5 cups water
- ¼ tsp. salt
- 1 Tbsp. white vinegar
- 2 hard-boiled eggs, peeled and chopped
- 4 sprigs dill
- 4 sprigs parsley
- 4 Tbsp. sour cream
- Boil the beets in the water, unpeeled, for 20 to 25 minutes; remove the beets with a slotted spoon, leaving the water to boil. When the beets are cool enough to handle, peel and grate them; return them to the boiling water. Cook for another 10 to 15 minutes, adding the salt and vinegar. Remove from heat and allow to cool. Refrigerate until thoroughly chilled.
- Pour the soup into large serving bowls. Add some egg, dill, parsley, and a tablespoon of sour cream to each before serving.