cateory: cuisine
Borscht on a Cracker
Reviews: 198
Ingredients:
-
Borscht is traditionally beet soup, but this borschtstyle
dip is a great starter—provided you don’t
have white carpeting.
- 8 medium beets, peeled
- 2⁄3 cup sour cream (regular, low-fat, or fatfree)
- 2 tablespoons minced dill fronds
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon prepared horseradish
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 24 to 30 small crackers, such as table water Crackers
How to make
Borscht on a Cracker
Borscht on a Cracker
- Position the rack in the center of the oven and preheat the oven to 400°F. Wrap the beets tightly in aluminum foil.
- Bake until tender, about 1 hour. Cool in the foil packet for 15 minutes.
- Carefully unwrap the packet; save any liquid. Cool the beets until you can handle them, then shred through the large holes of a box grater into a large bowl. Alternatively, feed them through the shredding blade into a food processor. Stir in any liquid from the packet.
- Stir in the sour cream, dill, oil, vinegar, horseradish, salt, and pepper. Cover and refrigerate until chilled, at least 2 hours or up to 24 hours. Spoon in small mounds onto crackers to serve.
Comments for
Borscht on a Cracker
Borscht on a Cracker
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