SUMMER BORSCHT
Provided by Ina Garten Bio & Top Recipes
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
SUMMER BORSCHT
This summer borscht, this more refined and lighter version of the hearty beet soup popular in eastern Europe is made with beets, carrots, celery, and tomatoes and served chilled.
Provided by Caroline Eden | Eleanor Ford
Categories Sides
Time 1h10m
Number Of Ingredients 15
Steps:
- In a large saucepan over high heat, toss in the vegetables, garlic, bay leaf, peppercorns, cloves, water, sugar, and salt.
- Bring to a boil and then reduce the heat to maintain a gentle simmer. Cook until the vegetables are tender, 40 to 60 minutes.
- Strain through a fine mesh sieve, reserving the broth and discarding or composting the vegetables. Let the soup cool.
- Add a squeeze of lemon juice. Taste and, if desired, adjust the salt, pepper, and lemon.
- Cover and refrigerate until chilled through, at least 2 hours and preferably at least 12 hours to allow the flavors to meld.
- Serve the borscht cold, ladled into bowls or poured into cups or shot glasses. If desired, embellish with a swirl of heavy cream or a spoonful of sour cream and a scattering of chives.
Nutrition Facts : ServingSize 1 portion, Calories 123 kcal, Carbohydrate 28 g, Protein 4 g, Fat 1 g, SaturatedFat 0.1 g, Sodium 329 mg, Fiber 8 g, Sugar 18 g, UnsaturatedFat 0.3 g
CLEAR SUMMER BORSCHT
Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony and infused with garlic, the soup is utterly refreshing, even thirst-quenching. If you enrich it with yogurt, the color will be dark pink. If you don't, it will be a clear, dark red.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic.
- Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.
- Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 905 milligrams, Sugar 13 grams
5 MINUTE SUMMER BORSCHT!
There are lots of great borscht recipes at Zaar...but not my mothers' recipe. She BOUGHT IT! Oh, so simple and only 25 calories per cup, 0g fat, and only 6 carbs!
Provided by Happy Harry 2
Categories Clear Soup
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Chill bottle of Borscht.
- Open and pour yourself a refreshing summer drink! ~OR~.
- Cook potatoes in boiling water til just fork tender.
- Drain, and place while hot into soup bowl and pour cold Borscht over, spoon out some of the chopped beets that are in the bottle and add to soup. Some pepper and that's it!
- If you wish, a small dollop of sour cream can be added. You can also prepare the Borscht beforehand by whipping one cup of Borscht liquid with the sour cream and returning this to bottle and shake to blend.
Nutrition Facts :
SUMMER BORSCHT
Low-calorie, chilled Russian soup is quick to make with the microwave and food processor. I have not made this recipe which was originally printed in Barbara Kafka's Microwave Gourmet Healthstyle Cookbook. Microwave times are for a 700 watt microwave oven. Time does not include 4 hour refrigeration time. (Adopted recipe)
Provided by TishT
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place beets in a 3-inch deep glass dish.
- Cover with plastic wrap.
- Cook at 100% for 12 minutes.
- Prick plastic to release steam.
- Uncover and test beets to see if they are done.
- If not done, cook until tender.
- When beets are cool enough to handle, peel and remove stems.
- Place in food processor.
- Add apple juice and vinegar and puree until smooth.
- Remove all but 1/4 cup of the mixture and put in large bowl.
- Add ricotta to mixture (still in food processor) and blend until smooth.
- Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency.
- Chill well approx 4 hours.
- Divide onion and cucumber among and put into 4 serving bowls.
- Ladle soup over and sprinkle dill on top.
Nutrition Facts : Calories 136.4, Fat 2.8, SaturatedFat 1.6, Cholesterol 9.5, Sodium 348.8, Carbohydrate 23.5, Fiber 2.7, Sugar 17.6, Protein 5.8
BORSCH
Make a warming bowl of borsch (also known as borscht or borshch) with this simple and comforting recipe. Serve this hearty soup with a dollop of soured cream and a chunk of crusty bread
Provided by Olia Hercules
Categories Soup
Time 2h20m
Number Of Ingredients 16
Steps:
- To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
- Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
- Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
- Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.
Nutrition Facts : Calories 651 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.26 milligram of sodium
SUMMER BORSCHT (LOWER FAT)
This is a modified version of Ina Garten's Summer borscht that I found on foodtv.com. I have replaced whole fat sour cream and yogurt, with low fat. I also made it with 3 beets instead of 5, and prepared them in a pressure cooker. I eliminated the sugar from 1/4 cup, to 2 tablespoons. For flavor and texture, I added sauteed onion and carrots. And for authenticity, I prepared it with beef broth. Last, I increased the amount of beet liquid used, thus increasing the portion size.
Provided by jessica327
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Place the beets in a pressure cooker and cover with water.
- Cook until the beets are tender, about 18 minutes.
- Remove the beets and cool. Once cooled, peel the beets and dice .
- Cool and retain the cooking liquid. Strain the cooking liquid.
- Melt butter in a saute pan with the olive oil. Add the carrots and one onion, and saute until onion is soft. Remove from heat and allow to cool.
- In a large bowl, whisk together 3 cups of the beet cooking liquid, the beef stock, sour cream, yogurt, sugar, vinegar, 1 tablespoon salt, and the pepper.
- Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.
- Cover and chill for at least 4 hours.
- Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.
Nutrition Facts : Calories 122.6, Fat 8.3, SaturatedFat 4.5, Cholesterol 21.2, Sodium 174.8, Carbohydrate 10.1, Fiber 1.2, Sugar 5.3, Protein 3.1
SUMMER BORSCHT
Barefoot Contessa recipe. ATTENTION: there is a 4 hour non-active prep time in addition to the listed 10 minutes prep time which is the cool down time for the soup. We don't like dill very much, but I decided to try this recipe anyway. We REALLY didn't like it. It almost reminded us of cold dill pickle soup. However I thought it might be to someone else's liking it certainly SOUNDED good. So I made it public :-)
Provided by Teddys Mommy
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
- Remove the beets to a bowl with a slotted spoon and set aside to cool.
- Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
- Peel the cooled beets with a small paring knife or rub the skins off with your hands.
- Cut the beets in small to medium dice.
- Add the beets, cucumber, scallions, and dill to the soup.
- Cover with plastic wrap and chill for at least 4 hours or overnight.
- Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
Nutrition Facts : Calories 256.2, Fat 17.5, SaturatedFat 9.9, Cholesterol 46.5, Sodium 222.1, Carbohydrate 21.1, Fiber 1.4, Sugar 17.5, Protein 5.5
SUMMA BORSCHT
This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Provided by Robin C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.
Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g
SUMMER FRUIT BORSCHT
Make and share this Summer Fruit Borscht recipe from Food.com.
Provided by Jewpanese cook
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place fruit in a saucepan with the sugar, lemon juice, zest, salt, cinnamon and cloves. Pour in wine and water and bring to the boil.
- Reduce heat and simmer for ten minutes until the fruit is tender.
- Remove the cinnamon and cloves. Put the fruit in a blender ( remove the skins if you can, but if can't be bothered it's no big deal) and blend. Return the puree to the pan.
- Mix cornflour with 2 tbsp of the soup and then stir into the soup. Bring to the boil whilst stirring constantly.
- Allow the soup to thicken. Then chill for 2-3 hours. Serve with soured cream and mint leaves.
Nutrition Facts : Calories 216.3, Fat 0.8, SaturatedFat 0.1, Sodium 44.1, Carbohydrate 40.3, Fiber 4.7, Sugar 31.7, Protein 2.6
SUMMER BORSCHT
Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Fill a medium saucepan with water, and bring to a boil. Add beets, and boil until beets are fork-tender, about 45 minutes. Drain beets, reserving cooking water, and let stand until cool enough to handle. Rub off skins.
- Heat olive oil in a medium stockpot over medium heat. Add chopped onion and minced garlic, and saute until translucent, about 5 minutes.
- Coarsely chop 1 1/2 carrots, and add to stockpot. Add leek, salt, and pepper. Coarsely chop half of the dill, and add to stockpot. Cook until carrots are almost tender, about 10 minutes.
- Cut beets into 1-inch chunks, and add to stockpot. Add wine, 2 cups of the reserved cooking liquid, and chicken stock. Let simmer until broth is flavorful, about 10 minutes. Season with salt and pepper. Remove the stockpot from heat, and transfer hot soup to a large bowl. Set bowl in ice-water bath to cool; skim off any fat.
- Using the small hole of a box grater, grate remaining 1/2 carrot and cucumber. Serve soup with a dollop of creme fraiche, garnished with grated carrot, grated cucumber, and remaining fresh dill. Give each serving a splash of red-wine vinegar, if desired.
More about "5 minute summer borscht food"
CHILLED SUMMER BORSCHT RECIPE - FOOD REPUBLIC
From foodrepublic.com
4.9/5 (15)カロリー 266 (1 人分)カテゴリ Soup, Appetizer, Lunch, Vegetarian
UKRAINIAN BORSCHT RECIPE (BEET SOUP) - IFOODREAL.COM
From ifoodreal.com
SUMMER BORSCHT | WHAT JEW WANNA EAT
From whatjewwannaeat.com
CHILLED RUSSIAN BORSCHT RECIPE - ANYA VON BREMZEN
From foodandwine.com
BEST SUMMER BORSCHT RECIPES | BAREFOOT CONTESSA
From foodnetwork.ca
SUMMER BORSCHT | COOK FOR YOUR LIFE
From cookforyourlife.org
SUMMER BORSCHT | MENNONEECHIE KITCHEN
From mennoneechiekitchen.com
HOW TO COOK BORSCHT – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
BORSCHT RECIPE (HEARTY!) - SIMPLY RECIPES - LESS STRESS ...
From simplyrecipes.com
CLASSIC BORSCHT RECIPE (VIDEO) - NATASHA'S KITCHEN
From natashaskitchen.com
BORSCHT - WIKIPEDIA
From en.wikipedia.org
THERE'S NO ONE BEST BORSCHT - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love