Summer Borscht Food

CLEAR SUMMER BORSCHT

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.

GLUTEN FREE SUMMER BORSCHT

Steps:

• In a large pot of boiling water with salt, cook the beetroots, uncovered for 30-40 minutes until tender.
• Remove beets into a bowl with a slotted-spoon and allow to cool then drain the cooking liquid through a sieve, into a separate bowl and allot to cool too.
• In a large bowl mix 1½ cups of the cooking liquid, chicken stock, sour cream, yoghurt, sugar, lemon juice, vinegar, 1 tablespoon each of salt and pepper, together.
• Once beetroots have cooled, peel the skin off with a small knife or vegetable peeler and your hands. Chop the peeled beets to a medium dice.
• Add the beets, cucumber, scallions and fresh dill to the soup and mix well.
• Cover the soup with plastic wrap and refrigerate for at least 4 hours to overnight, to chill.
• Season to taste and serve cold and an extra dollop of sour cream on top and a sprig of fresh dill for garnishing.

SUMMA BORSCHT

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.

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.

SUMMA BORSCHT (MENNONITE FARMER SAUSAGE AND POTATO SOUP)

Steps:

• Stock: Boil ham bone and farmer sausage in water for approx. 2 hours. If the broth isn't tasty enough for you, add some liquid chicken bouillon when boiling. Cool. Take fat off the top. Soup: Add beet leaves, dill greens, potatoes and salt and pepper. Keep at a low boil until potatoes are cooked. Add cream after and cook until heated.

SUMMER BORSCHT

Steps:

• Fill a large sauce pan with water and bring to a boil.
• Remove the tops of your beets, and boil for 40 minutes.
• Chop green onions and cucumbers.
• In a large bowl, mix stock, yogurt, vinegar, sugar, lemon, salt and pepper.
• Then add in cucumbers, green onions and dill.
• When the beets are cool, reserve the liquid and peel and chop them into small pieces.
• Add 2 cups of the beet juice to the stock mixture.
• Lastly, add the chopped beets to the soup.
• Chill to serve cold. Garnish with Greek yogurt and dill.

SUMMER BORSCHT

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.

SUMMER BORSCHT WITH TZATZIKI

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

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.

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.

SUMMER BORSCHT

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.

GRAMMA'S SUMMA BORSCHT

Steps:

• Bring the water to a boil in a large stockpot. Gently drop the ham into the boiling water; add 1 chopped onion, dill, and salt. Reduce heat to low, cover the stockpot, and simmer 1 hour.
• Remove ham from broth. Cut as much meat from the bone as possible, cut into dice, and refrigerate. Return bone and any undesirable meat chunks to the broth. Cover and let simmer an additional 3 hours.
• Remove and discard the bone and any large chunks of meat from the broth. Strain the broth through cheesecloth and return strained broth to the stockpot; place over medium heat. Add 1/2 chopped onion to the broth; season with salt and black pepper. Stir diced potatoes into the broth, bring to a boil, and reduce heat to medium low; cook at a simmer until the potatoes are tender, about 20 minutes. Remove from heat to cool, about 20 minutes.
• Whisk egg, flour, and about 1/4 cup of the buttermilk together in a bowl until smooth with no lumps; set aside.
• Pour remaining buttermilk into the simmering broth. Stir egg mixture into the stockpot; bring the mixture to simmer over medium heat and reduce heat to low. Stir diced ham into the simmering soup; cook until hot, about 15 minutes.

BEET AND CABBAGE BORSCHT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
• Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

SUMMER BORSCHT WITH BEET GREENS

Steps:

• Cut the greens off the beets and separate leaves from stems. Cut the stems into small cubes and boil for 7-10 minutes. Cut the leaves into strips.
• Cut your carrots into long strips and onions into half circles. Heat oil on the skillet and cook the vegetables on medium heat until onion becomes transparent.
• Bring to broth back to a boil. Place your fried vegetables, cubed potatoes, beetroot greens and cut parsley root in the pot. Cook everything for 25 minutes. Then add boiled beetroot stems, cut tomatoes or tomato puree, cubed bell peppers and zucchini, beans, sugar, vinegar and bay leaf. Taste for salt and add more if needed. Cook for 10 more minutes and turn the heat off.
• When serving the borscht, add sour cream and chopped parsley and dill into the bowls.
• You will need:

SUMMER BORSCHT

Steps:

• Boil the trimmed and scrubbed beets for 30-40 minutes until the fork tender. Remove with a slotted spoon, then reserve and strain the cooking liquid (I had some parts of the skin from the beets from moving around)
• Add vinegar, lemon juice, and salt to the cooking liquid, store in fridge to cool.
• Rinse the beets with cold water, then peel them (the skin will just come off if you rub them or use a paring knife)
• Let them cool while you prepare the rest of the ingredients.
• Slice the cucumbers, chop the dill and onions.
• Grate the beets with a cheese grater, and store in fridge to cool. Let all ingredients chill for about an hour or two before you assemble the soup.
• To make the soup, combine all prepared ingredients (onions, cucumber, dill, grated beets, cooled cooking liquid, and vegan sour cream) and stir.