Creamy Borscht, Hotel Utah Style Recipe
Summary
Ingredients
1 can (16 ounces) shoe-string beets, undrained
3 green onions, cut in pieces
1 can (10 1/2 ounces) beef or chicken broth undiluted, or 1 cup concentrated broth made with soup base
1/4 cup lemon juice
1/2 cup sour cream or plain yogurt
Directions
Add all ingredients but sour cream to blender container. Whirl to smooth. Blend in 1/4 cup sour cream (yogurt makes a thinner soup but flavor is excellent and calories are reduced). Chill thoroughly. (We prefer to make the borscht to this point the day before we plan to use it; the flavor is better.) When ready to serve, use the remaining 1/4 cup sour cream as small dollops atop soup. Sprinkle with chopped chives, dill weed, or parsley, if desired.
Comments
Comments: 1 |
Add a Comment
marlyse says :
This is very similar to the recipe that my mother got from Chef Girard, the executive chef at the hotel in the 50's and 60's. Many happy memories of eating breakfast on sunday morning at the Hotel before accompanying my father to the Choir Broadcast...and regularly saw David O. McKay having breakfast there also.
Posted on: 25 February 2010 - 2:10am
Questions, Comments and Reviews
By Same Chef
Chef
