Raspberry borscht
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Raspberry borscht
  Soups    Vegetarian  
Last updated 6/12/2012 1:19:51 AM. Recipe ID 51338. Report a problem with this recipe.
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      Title: Raspberry borscht
 Categories: Soups, Vegetarian
      Yield: 8 Servings
      2 lb Beets; or more
      1 pn Salt
      1 pt Raspberries
    1/4 c  Red onion; minced
    1/2 c  Lemon juice, fresh
      3 tb Balsamic vinegar
      3 tb Sugar
           Lemon juice; to taste
           Sugar; to taste
  Cut the tops off the beets, scrub them thoroughly, and put them in a
  saucepan with enough water to cover them by an inch and a little
  pinch of salt. Simmer the beets, covered, for 30 minutes if they're
  small, closer to 45 if large. They must be tender.
  Drain the beets, reserving the cooking liquid, and allow them to
  cool. When you can handle them, peel them and cut them into quarters
  or eighths.
  Combine the beets, raspberries, red onion, and 2 cups of the reserved
  cooking liquid, and puree it all in batches in a blender. Strain the
  puree through a sieve to remove the raspberry seeds. Stir in 1/2 cup
  of lemon juice, the balsamic vinegar, and 3 tablespoons of sugar.
  Stir until the sugar is dissolved, and taste. Add more lemon juice
  and more sugar only if needed, until the right sweet-sour balance is
  achieved. You might need a teensy pinch of salt, but be careful.
  Chill the soup in the refrigerator, and when it is completely cold,
  taste it again. Correct the seasoning if necessary. Serve in chilled
  bowls, with a spoonful of sour cream in the center of each one.

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Recipe ID 51338 (Apr 03, 2005)

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