5 Minute Summer Borscht Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)
• Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
• Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.

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.

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.