Monday, February 28, 2011

Borscht by Bhumi

Peel and grate some beets. Place them in a pot with a nice amount of water along with a bay leaf, salt, pepper and some hing and boil for just a few minutes. Add some corn kernels either fresh or frozen. Chop some fresh... dill and add. In a separate pot, melt a stick of butter and add some flour like you are going to make a bechemel sauce. Mix a tub of sour cream with some water and add to the flour mixture and then add to the soup and whisk it until all the lumps are smoothed out.  

You want the soup to have some body but not be thick.

I also like to add some "garnish" beets that are made by boiling a whole beet till soft and then cutting into tiny cubes and adding.

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