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This is a version of
borscht
serves 6
1 1/2 pounds raw beets
2 cups chicken broth
1 cup water
1/2 pound shrimp, cooked, peeled, deveined and cubed
1
cup sour cream
4 teaspoons white wine vinegar
2 teaspoons lemon juice
2 teaspoons sugar
1 cup diced cucumber
1 cup chopped scallions
1/4 cup chopped dill
to taste salt and pepper
thin lemon slices
Peel the beets and cut into cubes.
In a soup pot, combine beets,
half of the chicken broth and water and bring to a boil. Simmer about 20 to 25
minutes until the beets and tender.
Drain and reserve the cooking liquid,
about 1 1/2 cups. Puree the beets thoroughly.
Add the cooking liquid,
shrimp, sour cream, vinegar, lemon juice, sugar, cucumber, scallions, dill,
remaining broth, salt and pepper. Blend well.
Chill thoroughly and garnish
each serving with a lemon slice.
