Chilled Borscht - 2 cups canned low-sodium chicken broth, undiluted - ½ cup water - ¾ cup minced carrot - ¼ cup minced onion - ¼ cup minced celery - ¼ cup zinfandel or other sweet red wine - 1 (16-ounce) cans whole beets, undrained - 1 teaspoon lemon juice - 1/8-teaspoon salt - 1/8-teaspoon ground white pepper fresh chive sprigs Combine chicken broth, water, carrot, onion, and celery in a medium saucepan. Bring mixture to a boil; reduce heat, and simmer 20 minutes or until vegetable are tender. Add wine, and cook 1 minute. Remove from heat. And let cool. Combine vegetable mixture, beets, lemon juice, salt, and pepper in container of an electric blender or food processor. Top with cover and process until smooth. Transfer mixture to a medium bowl; cover and chill thoroughly. To serve, ladle soup into individual soup bowls. Garnish with fresh chive sprigs if desired. Yield: 1-½ quarts.
Posted on: Mon, 08 Jul 2013 13:54:39 +0000