Cold Borscht
- 1 1/2 pounds beets, washed and stems trimmed to about 1 inch
- 3 1/2 cups vegetable broth (see recipe)
- 1/2 cup granulated sugar
- 3 tablespoons white vinegar
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- Kosher salt and freshly ground pepper to taste
- Place the beets in an 8-inch-by-8-inch-by-2-inch dish, with the smaller ones toward the center.
- Cover the dish tightly with microwave-safe plastic wrap.
- Cook the beets at 100 percent power in a 650- to 700-watt oven for 16 minutes.
- Prick the plastic to release the steam.
- Remove from the oven and uncover.
- Allow the beets to stand until cool.
- Wearing rubber gloves to prevent staining your hands, peel and grate the beets.
- Reserve.
- Combine the vegetable broth, sugar and vinegar in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid.
- Cover and cook at 100 percent power for three minutes.
- Remove from the oven and uncover.
- Stir to dissolve any remaining sugar.
- Stir in the reserved beets.
- Refrigerate until cool.
- Stir in the remaining ingredients and season.
- Refrigerate until ready to serve.
beets, vegetable broth, granulated sugar, white vinegar, heavy cream, sour cream, buttermilk, freshly squeezed lemon juice, kosher salt
Taken from cooking.nytimes.com/recipes/11885 (may not work)