Carrot "Borscht"

Name: Carrot "Borscht"
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds large carrots, peeled and coarsely chopped; 1 medium onion, peeled and chopped; 5 cups water; 1 tablespoon sugar; Juice of 1 lemon; Salt and freshly ground black pepper to taste; pepper to taste; 1 cup sour cream or nonfat yogurt; 2 tablespoons minced fresh chives

By Florence Fabricant

Total Time: 30 minutes
Rating: 4(8)
Comments: Read comments

Featured in: FOOD; Cold Soups That Lift Summer Appetites

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Ingredients

Yield:4 to 6 servings

1½pounds large carrots, peeled and coarsely chopped
1medium onion, peeled and chopped
5cups water
1tablespoon sugar
Juice of 1 lemon
Salt and freshly ground black pepper to taste
pepper to taste
1cup sour cream or nonfat yogurt
2tablespoons minced fresh chives

Ingredient Substitution Guide

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Preparation

Step 1
Put the carrots and onions in a three-quart saucepan and add the water. Bring to a boil and simmer until the carrots are tender, about 20 minutes. Remove from the heat.
Step 2
Puree in a food processor, then transfer to a bowl or container and stir in the sugar, lemon juice and salt and pepper.
Step 3
Refrigerate, covered, at least four hours. Serve with a generous dollop of sour cream or yogurt and a sprinkling of chives on each portion.