Borscht is a vegetable soup from Eastern Europe that is now enjoyed throughout the world. Any variety of vegetables can be used, but beets are essential. My friend Mike has been requesting a homemade borscht soup for a long time now. It was an especially good time to fulfill his wish as beets are currently in season and also one of my current favorites. I've come across a few recipes that I liked but this creamy beet borscht modified from James McNair's Soups seemed to have the perfect balance of flavors. It turned out to be a success. I served it hot, but it can also be chilled and served cold if desired.
For best results, make the soup the day before and add bits of chopped mushrooms to the pot just before reheating it at a low temperature.
|Creamy Beet Borscht|
|Recipe by Lisa Turner|
Adapted from James McNair's Soups
Cuisine: Eastern European
Published on November 5, 2007
Simple, creamy beet and vegetable borscht with sour cream and fresh dill