Borscht Belt

Borscht, the beloved soup of Eastern European Jews, is served cold and totally vegetarian, with just beets and a dollop of sour cream topped with a sprinkling of chives or hot with chunks of meat, potatoes and of course, beets.

This is a favorite summer time soup for me when appetites flag.

Remove the beet greens and save to make a side dish packed with vitamins.

Recipe

Cold Borscht

1. Peel beets.
2. Boil beets.
3. Puree beets.
4. Add some of the cooking liquid for desired consistency.
5. Add salt.
6. Top with sour cream and chives.

It’s that simple. And it’s no joke!