Chilled Borscht with Sour Cream

Russian Dish

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Ingredients

3 l	beef or vegetable stock
900 g	beets, peeled and coarsley shopped
1	bay leaf
125 ml	fresh orange juice
1 medium	cucumber, peeled seeded and diced
2	green onion, including tender tops, thinly sliced
500 ml	sour cream
60 ml	vodka
	salt and white pepper
2 tbsp	fresh dill, finely chopped

Method

Preparation time: ca. 30 min Resting time: ca. 4 hrs / Grade of difficulty: easy / Calories per portion: n/a

In a large pot, combine the stock, beets and bay leaf and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Stir in the orange juice and let cool to room temperature. Discard the bay leaf, refrigerate until well chilled, 4 hours.

Chill serving bowls.

Place the cucumbers in a small bowl, cover and chill. Place the green onions in another bowl, cover and chill.

Shortly before serving, spoon of any solidified fat from the surface. Put 350 ml of the sour cream into a mixing bowl. Stir in the vodka and a ladleful of the chilled beet broth until thoroughly blended; then stir the sour cream mixture back into the soup. Season with salt and pepper.

Distribute cucumber and green onions evenly into each bowl. Ladle in the soup and garnish with dollops of the remaining sour cream and sprinkle with dill.