Prep Time::20 mins
Cook Time:: 1 hr
Additional Time:: 1 hr
Total Time:: 2 hrs 20 mins
Servings::6
Ingredients
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4 medium beets
4 cups beef broth
1 onion, chopped
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
1 cucumber – peeled, seeded, and diced
½ cup sour cream
Directions
Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.
Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.