Cold Russian Borscht

• 4 Medium Beets – Produce
•  4 Cups Imagine Beef Broth – Aisle 2
• 1 Onion, chopped – Produce
• 1/2 Tsp. Salt – Aisle 2
• 1/4 Tsp. Black Pepper – Aisle 2
• 2 Tbsp. Eden Red Wine Vinegar – Aisle 3
• 1 Cucumber, peeled, seeded & diced – Produce
• 1/2 Cup Organic Valley Sour Cream – Aisle 1 Refrigeration

Wash beets, remove stems & leaves from beets, but leave on skins. In a deep pot, cover beets with cold water & bring to boil. Boil until fork tender, about 40 minutes.

Drain beets, but reserve 2 cups of liquid. Strain the liquid & add to large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper, and vinegar. Bring to boil, cover & reduce heat to low. Simmer for 20 minutes, then remove from the heat.

Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber & a big spoonful of sour cream.

Serves 6

From: www.allrecipes.com