COLD BEET SOUP - SUMMER BORSCHT
This Cold Beet Soup aka Cold Borscht is perfect on a hot lazy summer day. It is guaranteed to freshen you up and is really easy to make!
Provided by CookingTheGlobe
Time 10m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 162 kcal, ServingSize 1 serving
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
OMI'S BORSCHT
This is my grandmother's recipe. We used to pick all the vegetables from her garden and make this, a nice soup for a cold winter's night. Serve with sour cream and snipped dill if desired.
Provided by the4taals
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes.
- Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
- Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 43.6 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 194.3 mg, Sugar 7.4 g
COLD RUSSIAN BORSCHT
Can you say 'Delicious?'
Provided by GXO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 2h20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 11.7 g, Cholesterol 8.4 mg, Fat 4.9 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 306.4 mg, Sugar 7 g
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.
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.
COLD BEET SOUP FOR SUMMER
My version of a lithuanian cold beet soup. There is nothing better on a hot day. Needs to be served ICE cold (sometimes we even float a few ice cubes in it!) The color is a little unusual, but once you give it a try,the first hot day of summer you'll be thinking...It's time for that pink soup...
Provided by Judy Frey 53
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain beets, reserving liquid.If using whole or sliced beets, slice into matchstick pieces.Peel and dice cucumber. (I like fairly large dice.).
- Hold back about 3/4 cup of julianned beets in a seperate bowl.Add remaining beets and chopped cucumber to a large bowl. Add reserved beet juice,14 oz. of water and 2 tablespoons vinegar.
- Stir about 1/2 cup of sour cream into the beets you held in the seperate bowl.(this process keeps the sour cream from "breaking up" in the soup and making lumps.)Stir until the sour cream/beet mixture is smooth. Add another 1/2 cup of sour cream. Stir until smooth. Add 1/4 cup of the beet juice from the large bowl and stir until smooth.Stir in the last 1/2 cup of sour cream. Mixture should be without lumps (sour cream should be liqified.)This seems complicated, but once you get the hang of it, it goes quite quickly.
- Add the beet/sourcream mix to the large bowl and stir to combine. At this point, taste to see if the level of vinegar is to your liking, if not add a little more.
- Add the dried dill. The 2 tsp is a good place to start, but I usually add more.
- Cover and chill at least 2 hours.Serve in chilled bowls. My mom adds chopped hard boiled eggs to this soup, so if you want to give that a try it's up to you,.
Nutrition Facts : Calories 260.2, Fat 18.5, SaturatedFat 11.3, Cholesterol 38, Sodium 433.6, Carbohydrate 21.1, Fiber 3.8, Sugar 12.4, Protein 5.1
SUMMER BORSCHT WITH TZATZIKI
The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat, and simmer until tender, 30 to 35 minutes.
- Remove beets with a slotted spoon, reserving cooking liquid. Let beets cool, about 20 minutes. Strain cooking liquid through a cheesecloth-lined sieve, and refrigerate, covered, until chilled, about 2 hours. Peel beets, and cut into 1/4-inch dice.
- Whisk together stock, sour cream, yogurt, lemon juice, the salt, and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, cucumber, and dill. Season with pepper. Cover, and refrigerate for 2 hours (or up to 1 day).
- Stir soup, then divide among 8 bowls. Spoon 1 tablespoon tzatziki onto each serving, and top each with a dill sprig.
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
COLD BORSCHT
Provided by Alex Witchel
Categories dinner, easy, one pot, soups and stews, appetizer, main course
Time 1h
Yield About 2 quarts
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 9 grams
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