Quick Borscht

Quick Borscht

This classic Russian-Polish beet soup has all the original flavors and can be made in minutes in your blender or food processor.  The soup can be served cold or hot, as a first course or for a luncheon.  It is a beautiful red and should be served with a dollop of sour cream on top.

1-15 ounces can of beets

1/4 cup chopped yellow onion

1- (11.5) ounces can of tomato juice

1 tablespoon red wine vinegar

1 teaspoon sugar

1 teaspoon salt (optional)

Sour cream for topping

In a blender or food processor, place the beets with their juice and the onion and puree. Add the tomato juice, vinegar, sugar and if needed, salt. Continue to puree until smooth.  Serve cold in a bowl with a dollop of sour cream.  If serving hot, place in a sauce pan and heat until warm. Serves 4