Borscht Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 4 cups beets | Wash, peel and trim |
| 1cup large onion, diced | Wash, peel and dice |
| 1 teaspoon salt | |
| ¼ teaspoons black pepper | |
| 1 cup nonfat milk | |
| 2 tablespoons sugar | |
| 1 (14 oz. can) fat free evaporated milk | |
| 2 eggs | Pasteurized recommended. |
| 2 tablespoons lemon juice | |
| 1/4 cup light sour cream |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cut beets into halves. In a large stock pot add beets and cover with water. Bring to a boil and reduce heat. Simmer 30-40 minutes until beets are tender. Skim from cooking if necessary. | |
| 2 | Remove beets from cooking liquid with a slotted spoon and cool to room temperature. Grate beets and return them to cooking liquid along with the lemon juice, sugar and salt. | |
| 3 | Return to the stove and simmer for 15 minutes. Remove from heat and let soup cool for 15 minutes. | |
| 4 | Beat eggs evaporated milk and milk together in a bowl. Gradually whisk Gradually whisk 1 quart warm beets into the egg and milk mixture. Pour this mixture back into the remaining beets. | |
| 5 | Return to heat. Simmer for 20 minutes. Remove from heat. Cover and chill in batches. | Temperature check must reach 165 °F degrees |
| 6 | Serve chilled. Top with sour cream. |
Posted in Soup Recipes
