RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Borscht, Cold Beet #1 - dairy
Couldn't be simpler or cooler! This beats peeling and cooking beets, and all of the attendant bother. Personally, I prefer sour cream to light cream or buttermilk. You easily could use reduced-fat sour cream. One cup would probably be enough. From "Memoirs and Menus -- Confessions of a Culinary Snob" by Georges Spunt Put in blender and whirl until smooth: 1 1-lb. can julienne beets 1 slice fresh white bread (crusts removed) 1 Tbsp lemon juice 1/2 tsp sugar 1/2 tsp salt 1/4 tsp white pepper Fold in 1-1/2 cups light cream - or - 1-1/2 cups buttermilk Mix with a spoon or spatula. Do not use blender again. Chill and garnish with slices of cucumber, hard-boiled eggs, a dab of sour cream, and a sprinkle of dill weed. 4 servings Ruth
