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Simple Borsch
By Melissa’s Corporate Chefs

  • Ingredients

  • 6 cups Chicken Broth or Vegetable Broth
  • 6 medium Organic Beets
  • 2 tablespoons Butter
  • 1 tablespoon Vinegar
  • 1 tablespoon Flour
  • 1/2 cup Sour Cream
  • Organic Parsley finely chopped

  • Directions

  • Peel the beets.

  • Cut them into match stick strips or shred on a grater.

  • Set aside 1 heaping tablespoon of the raw beets, mixed with 3 tablespoons of water (for coloring).

  • Heat the butter in a soup pot.

  • Put the beets in and stir for 3 minutes, adding the vinegar.

  • Continue cooking for 30 minutes on a low heat.

  • Sift in the flour, stirring well to avoid lumps.

  • Let cook a few minutes, then add 3 or 4 tablespoons of warm broth.

  • Bring to a boil and add the remainder of the broth, when the beets are tender.

  • Let cool, then refrigerate for 1 hour before serving.

  • Garnish with chopped parsley and a dollop of sour cream.