Beet Borscht
a very simple version, served chilled or hot


1 quart chicken, beef and vegetable stock
2 medium beets peeled and chunked or grated.
1 medium onion chopped 1/2 inch dice
2 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon pepper

1 /2 cup Sour cream
more to top
dill weed
all spice or cinnamon
Lemon slices or wedges

I shredded the beet using my Mandoline. You can also chop it or use a grater.

I love the texture of the shreds and it is fast for me to do this.

Simmer the onions, beets, caraway, salt and pepper in the chicken stock for about 40 minutes until the beets are nice and tender.

Let the soup cool and then I blend the soup till it is nicely pureed. If you want to you can add the sour cream or not.

For a chilled soup you can serve it in a wine or cocktail glass, top with sour cream, fresh dill,
a sprinkle of allspice or cinnamon, chopped dill weed and a fresh lemon wedge.

This is a very low calorie appetizer and smooth on the throat.

You can serve the soup warm also with some nice rye bread and butter.
( I should have put a knife on the table to spread the butter! )

Another way to serve this soup is to blend it with 1/ 2 cup sour cream.
If you want you can add a dollop on top too.
This style is my favorite!