Cold Beet Borscht Food

COLD BORSCHT

Steps:

• Place the beets in an 8-inch-by-8-inch-by-2-inch dish, with the smaller ones toward the center. Cover the dish tightly with microwave-safe plastic wrap. Cook the beets at 100 percent power in a 650- to 700-watt oven for 16 minutes. Prick the plastic to release the steam.
• Remove from the oven and uncover. Allow the beets to stand until cool.
• Wearing rubber gloves to prevent staining your hands, peel and grate the beets. Reserve.
• Combine the vegetable broth, sugar and vinegar in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power for three minutes.
• Remove from the oven and uncover. Stir to dissolve any remaining sugar. Stir in the reserved beets. Refrigerate until cool.
• Stir in the remaining ingredients and season. Refrigerate until ready to serve.

LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)

Steps:

• Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
• Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.

COLD RUSSIAN BORSCHT

Steps:

• Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
• Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
• Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

SUMMER BORSCHT

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.

COLD BEET SOUP - SUMMER BORSCHT

Steps:

• In a pot, add the beets, cucumbers, kefir and water. Add the dill, and stir. Taste and season with salt and pepper. Add a splash of vinegar or lemon juice if required. Refrigerate for few hours.
• Serve the soup in a bowl with some quartered or chopped boiled egg. Don't add eggs to the pot, because they will soak up the pink color. Sprinkle the scallions on top. Enjoy!

BORSCHT WITH MEAT

Steps:

• Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
• Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
• Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
• To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

"BASIC" BEET BORSCHT

Steps:

• Cut off beet greens from the beets but leave about an inch or two of the tops on the beets.
• **Option:mince removed beet tops to add later.
• Scrub the beets well.
• In a large pot, add beets and cover with cold water (about 3/4 full).
• Bring the water to a boil and boil this for about 15-25 minutes until the beets are cooked.
• Remove the beets from the water; save the water from the beets ("beetjuice").
• Remove the skins from the beets.
• Strain the"beet juice" (through a cheese cloth lined sieve) into a pot.
• Peel and grate the onion.
• Grate the beets (can use food processor for grating onion and beets).
• Put the grated onion and beets into the pot with the strained beet juice.
• **Option:you can add the finely chopped/minced beet tops, if you want to use them.
• Bring all to a quick boil.
• Add the salt, lemon juice, pepper (optional), and honey (optional), simmer until the honey has dissolved and all is well heated.
• Serve, garnished with a dollop of sour cream (optional).

MAMA LEAH'S JEWISH KITCHEN COLD BEET BORSCHT

Steps:

• Boil water in stock pot.
• To prepare beets: Wash beets well, scrubbing away dirt and sand.
• Trim the root and stem ends and discard.
• Cut in large (2-3 inch) slices.
• Add to water: beets, onion, lemon juice, salt, and sugar.
• Boil 1 hour, let beets cool and peel.
• Chop coarsely in food processor, and return to broth.
• Place pot in refrigerator until cold.
• 1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
• Ladle cold borscht over hot potatoes and serve with sour cream on the side.

CHLODNIK - COLD POLISH BEET SOUP

Steps:

• Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
• Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.

COLD BORSCHT

Steps:

• Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes.
• Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar and lemon juice to taste. Cover and refrigerate overnight. Serve chilled, with chilled boiled potatoes added to soup, if desired. Garnish with a dollop of sour cream or yogurt.

COLD BEET BORSCHT (SOUP)

Steps:

• Note: Keep Buttermilk chilled.
• Cube and boil potatoes in salted water for 15 mins, drain and set aside to
• cool.
• Using a hand grater; finely grate the onion and cucumber into a large bowl.
• Thinly shred the beets, also using the hand grater, and add to bowl.
• Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.
• Put some of the boiled potatoes in individual soup bowl, pour soup over, and
• enjoy. (Sometimes, if I have green onions available, I will slice them up
• and saute in margarine, and pour over the potatoes before adding the
• buttermilk.) -- YUMMY!