SUMMER BORSCHT
Provided by Ina Garten
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.
LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)
This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Provided by George Doyle Gamber
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time P1DT35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 12.7 g, Cholesterol 97.4 mg, Fat 3.8 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 250.2 mg, Sugar 9.9 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
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
COLD BEET BORSCHT (SOUP)
My whole family loves this soup because, it tastes so good and gives you a "refreshing" lift. It was handed down to me from my mom, and I have passed it on to my boys, as both of them enjoy cooking, and trying new things.
Provided by p.burgard
Categories Vegetable
Time 30m
Yield 3 Quarts, 4-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 671.6, Fat 23.3, SaturatedFat 13.2, Cholesterol 214.7, Sodium 1197.6, Carbohydrate 81.6, Fiber 5.7, Sugar 40.6, Protein 36.1
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 "cold beet soup summer borscht recipes"
CHILLED BEET SOUP (COLD BORSCHT) RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (16)Total Time 35 minsCategory Side Dish, Lunch, SoupCalories 72 per serving
COLD BEET SOUP (SUMMER BORSCHT) RECIPE - QUICK & EASY
From cookingtheglobe.com
Reviews 2Servings 4Cuisine LithuanianTotal Time 10 mins
CHILLED BEETROOT SOUP | UKRAINIAN RECIPES
From ukrainian-recipes.com
HOW TO MAKE BORSCHT (COLD BEET SOUP) - DELISHABLY
From delishably.com
RECIPE: COLD BEET SOUP STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
COLD BORSCHT (UKRAINIAN SUMMER SOUP) - YOUTUBE
From youtube.com
COLD BORSCHT SOUP RECIPES
From findrecipes.info
COLD BEET SOUP (SUMMER BORSCHT) RECIPE - FOOD NEWS
From foodnewsnews.com
OLGAS BORSCHT BEET SOUP RECIPES
From findrecipes.info
COLD CHERRY BORSCHT RECIPES
From findrecipes.info
COLD BEET AND RASPBERRY SUMMER BORSCHT RECIPE - FOOD HOUSE
From foodhousehome.com
COLD BEET SOUP FOR SUMMER RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
COLD BORSCHT - SVEKOLNIK - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
SUMMER BEET BORSCHT COLD SOUP RECIPES - FOOD HOUSE
From foodhousehome.com
POLISH BEET SOUP SOUR CREAM RECIPES
From findrecipes.info
SUMMER COLD BORSCHT RECIPE - FOOD HOUSE
From foodhousehome.com
COLD BEET SOUP RECIPES
From findrecipes.info
COLD BEET SOUP (SUMMER BORSCHT) RECIPE - QUICK & EASY
From pinterest.com
VEGAN BEET SOUP RECIPES
From findrecipes.info
COLD BEET BORSCHT – THE WANDERING CHEW
From wanderingchew.ca
You'll also love