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Liquid borscht with sour cream

Thin Borscht with Sour Cream

A pretty, unexpected way to serve tasty borscht — in a mug! It's a really delicious borscht and so easy to make. We usually sip this one straight from the mug. I always serve it.

Recipe author

Composition / ingredients

Servings:

Pork (or pork bones for broth)

200

Beets (medium)

Sour cream

Flour

Caraway seeds

Bay leaf

Vinegar

Sugar

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 35 % 8 g

Carbohydrates 43 % 10 g

133 kcal

GI: 10 / 0 / 90

Cooking method

Step 1:

In a medium saucepan, make a broth — though you can also make this borscht with just water. Then remove the bones or meat and strain the broth. In a mug with about half a cup of water, whisk in the flour until smooth with no lumps, then add the sour cream and stir. Add the sugar. Pour it all into the broth, bring to a boil, and add the caraway seeds and bay leaf.
Step 2:

Separately, cook the beets, grate them on the large holes of a box grater, and sprinkle with vinegar or lemon juice.
Step 3:

At the very end, add the beets to the pot, and you can stir in some chopped fresh herbs too. Bring it back to a boil, but don't let it boil hard or the borscht will lose its color.

Pour into mugs and sip. There's also another way to enjoy this borscht (my favorite) — it's how my parents eat it. Cook some potatoes separately, or use any leftover potatoes from yesterday's dinner, either cubed or mashed. Ladle the hot borscht into a bowl and add the potatoes; you can even eat them cold this way.