FEATURED JOBS
Comments (0)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
RECIPES
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
Food Articles
Food From The HeartThe Big Squeeze
Super Foods
Fan Fare
Sweet Memories
Italian Flair in Cockeysville
Healthy Starters
Halfway Through
Tea Time
Pitt Beef
Post-Chanukah
Soup’s On!
Shabbat On A Budget
Start Fresh For 2010
Break-Fast Menu
End-Of-Summer Budget Fruits
Football Food
Latest Recipes
Ruby Red SlawRed Dessert Pizza
Braised Short Ribs
Jeannette’s Sauerkraut
Seared Salmon With Beet And Citrus Risotto And Mustard Greens
Lemon Filling
Lemon Meringue Tart
Chilled Sesame Noodles
Easy Butternut Squash Soup
Outstanding Italian Pizza Dip
Brownies with Browned Butter and Walnuts
Portuguese Chicken
Holiday Recipes
Reader Recipes
Forget the five star restaurants! Some of the best food we've had was made at home. Click here to submit your recipe of choice!