Quick Borscht- Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Quick Borscht.
SUMMER HOT LUNCH RECIPE WAGON: Quick Borscht
1 can (8 ¼ ounces ) sliced beets undrained
2 tablespoons lemon juice
1 cup canned reduced sodium chicken broth
2 tablespoons chopped yellow onion
¾ cup sour cream divided
2 teaspoons sugar, or to taste
½ teaspoon dill weed
Salt to taste
Using a food processor or electric blender, purée sliced beats with their liquid for one minute.
Add broth ½ cup sour cream, onion, Lemon juice, dill and sugar to the beets. Season with salt and purée the mixture until it is smooth, stopping occasionally to scrape the sides of the container with a rubber spatula.
Pour the soup into a medium-size sauce pan and heat gently over medium heat until it is hot but not boiling, about five minutes. Label the soup into bowls and swirl and dollop of the remaining sour cream into each serving. Pack in a heated lunch box for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF