Recipes
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Follow Jewish TimesMay 22, 2009
Summer Borscht
Dairy
Ingredients
1/2 cup white vinegar
1/4 cup sugar
1 bay leaf
2 bottles (33 ounces) borscht, refrigerated
1 1/2 cups reduced-fat sour cream
Garnish: dill fronds
Directions
1. In a small saucepan, heat vinegar, sugar, and bay leaf on a medium flame, stirring until sugar completely dissolves. Cool to room temperature and remove bay leaf. Reserve.
2. Place 1 bottle of borscht, 3/4 cup sour cream, and half of the vinegar mixture in a blender. Run on high speed until contents puree. Empty blender into a large bowl. Repeat with the second bottle of borscht and remaining ingredients.
3. Serve immediately or cover and refrigerate until ready to use. Serve in soup bowls garnished with dill.
Yield: 8 servings