CREAMY BORSCHT RECIPES

Steps:

• {"@type": "HowToStep","text": "Drain the beets, reserving the liquid. Add enough broth to beet liquid to equal 2 cups. Place the beets and 2 tablespoons of the liquid in a food processor. Process the beets for 20 to 30 seconds or until completely pureed. " }
• {"@type": "HowToStep","text": "Whisk together the beet liquid/broth mixture, flour, sugar, onion powder and lemon juice in medium saucepan. Cook over medium heat until mixture boils; simmer 1 minute, whisking constantly." }
• {"@type": "HowToStep","text": "Remove from the heat. Whisk in the pureed beets. Whisk in the sour cream and serve slightly warm immediately, or cover and refrigerate 30 minutes and serve chilled." }
• {"@type": "HowToStep","text": "Thin the remaining 2 tablespoons of sour cream with 2 teaspoons milk. Drizzle over individual servings of the soup. Garnish with herb sprigs, if desired." }

Steps:

• In a saucepan, melt butter over medium heat. Add onions, brown sugar, salt, white pepper, and cloves. Cover, cook for 10 to 12 minutes or until onions are tender, stirring occasionally. Transfer to a blender. Add 1 can of drained beets and 1/2 cup of the vegetable broth. Cover and blend or process until nearly smooth.
• In the same pan, combine remaining can of drained beets, remaining broth, whipping cream, and lemon juice. Stir in blended beet mixture; heat through (don't boil). Sprinkle with dill. Makes 4 servings.