Carrot "Borscht"

1. 1

   Put the carrots and onions in a three-quart saucepan and add the water.

2. 2

   Bring to a boil and simmer until the carrots are tender, about 20 minutes.

3. 3

   Remove from the heat.

4. 4

   Puree in a food processor, then transfer to a bowl or container and stir in the sugar, lemon juice and salt and pepper.

5. 5

   Refrigerate, covered, at least four hours.

6. 6

   Serve with a generous dollop of sour cream or yogurt and a sprinkling of chives on each portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.