Summery Beet and Green Bean Borscht
- 6 medium beets
- water to cover
- one pound spinach - blanched, drained
- salt and pepper to taste
- crumbled white cheese such as chevre or feta
- squirt of lemon juice
- half clove of minced garlic
- black pepper
Instructions:Cover beets with water. Simmer until tender (20 to 30 minutes) on low. Slice beets and return to broth. Season with salt, pepper, lemon juice and garlic. To serve, spoon some soup into glass bowls, top with some spinach and garnish generously with chevre and black pepper. Serve chilled.
Comments:A French restaurant I know does this soup but to me, it is a light but still rustic Jewish cuisine recipe - It might appear sophisticated but the beets make it pure comfort food.