QUICK BORSCHT
4 to 5 cups; 4 servings
Puree in a blender or food processor until smooth:
- 2 cups tomato juice, chilled
- One 15-ounce can beets, with liquid, chilled, or 2 cups chopped cooked beets
- 3 cornichons (not sweet)
- 1 small shallot, minced
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon black pepper
- ¼ teaspoon hot pepper sauce
- 1 garlic clove, minced
Chill. Serve garnished with any of the following:
- 4 Hard-Boiled Eggs, thinly sliced or diced
- Sour cream
- Chopped dill or fennel fronds