When the day is hot and I want a refreshing start to my meal that is quick to make I think of borscht. I just do it very fast; use canned whole beets and add some bullion paste, lemon juice, salt and red wine vinegar. Blender does a quick puree and the liquid in the cans makes it the right thickness. It just needs a good chill in the fridge and you are ready to enjoy a cup of summer chill! It doesn’t get easier than this soup!

This soup is filling, refreshing and even my sometimes-picky guy has taken to it and happily spoons it up as a first course! It keeps in my fridge for about a week although it generally gets eaten by the third day.

Notes: you can use fresh cooked and peeled beets. Fresh lemon juice is best. In a pinch you could use white wine vinegar or apple cider vinegar. I pour mine into a quart yogurt container and snap on the lid and in the fridge it goes for a minimum of 6 hours; better to do 8-10 hours. I like to chill the cups/bowl I serve it in. And, of course you need sour cream to top it with!

Angie’s Borscht

Ingredients

2 14-ounce cans whole beets

1/2 Tsp chicken broth bullion paste or half a cube of chicken broth

1/2 a lemon

1/2-1 Tsp sea salt

1-2 Tbsp red wine vinegar

Directions:

Pour the beets in the blender, juice and all. Add the remaining ingredients. Blend 20-30 seconds. Pour into a lidded container and chill 6-12 hours. Serve in chilled cups with lots of sour cream to spoon on top. Enjoy!