Cold Cherry Borscht Recipes

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COLD CHERRY BORSCHT

Because this looks so much like a beet borscht, I decided to call it a cherry borscht. Cherries are a terrific source of two phytochemicals, quercetin and ellagic acid, that may have antioxidant as well as anti-inflammatory properties. The anthocyanins that give the fruit its red color are thought to have anti-inflammatory properties as well. It's worth noting that the Environmental Working Group found a great number of pesticide residues on conventionally grown cherries, so seek out cherries that are grown locally by small farmers.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, appetizer

Time 20m

Yield Serves six to eight

Number Of Ingredients 9



Cold Cherry Borscht image

Steps:

  • Set aside 18 cherries. Pit the remaining cherries, holding them over a bowl to catch the juices. Place the pitted cherries in the bowl with the juices, and place the pits in a small saucepan. Add 1 cup of the water, the rose geranium sprig, the sugar and the lemon zest. Bring to a boil, reduce the heat, cover and simmer 5 minutes. Strain the liquid in the saucepan into the bowl with the pitted cherries. Discard the pits.
  • Transfer the cherries and liquid to a large saucepan and bring to a simmer. Simmer uncovered for 5 minutes. Remove from the heat and allow to cool slightly.
  • Working in batches and covering the blender top with a kitchen towel to avoid hot splashes, puree the soup, about 1 1/2 cups at a time. Strain through a medium strainer into a bowl, pushing the soup through with the back of a ladle or with a rubber spatula. Stir in the almond extract, a pinch of salt and the lemon juice. Chill the soup by placing the bowl in a larger bowl of ice water, or refrigerate.
  • When the soup has chilled, whisk in the yogurt. Taste and add more lemon juice if desired.
  • Serve garnished with the cherries you set aside.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 69 milligrams, Sugar 26 grams

2 1/2 pounds cherries, such as bing cherries, stemmed
3 cups water
1 rose geranium sprig (optional)
3 tablespoons sugar
2 tablespoons finely chopped lemon zest
1/2 teaspoon almond extract
Pinch of salt
1/4 cup freshly squeezed lemon juice
1 1/3 cups plain low-fat yogurt

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



Cold Russian Borscht image

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

4 medium beets
4 cups beef broth
1 onion, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons red wine vinegar
1 cucumber - peeled, seeded, and diced
½ cup sour cream

WINTER BORSCHT

Provided by Claire Robinson

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 6



Winter Borscht image

Steps:

  • Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy!

8 cups beef broth
4 large beets, peeled and chopped
2 large russet potatoes, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3 tablespoons red wine vinegar
Salt and freshly ground black pepper

SUMMER BORSCHT

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12



Summer Borscht image

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.

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

COLD BORSCHT

Provided by Barbara Kafka

Categories     soups and stews, appetizer, side dish

Time 30m

Yield Six servings

Number Of Ingredients 9



Cold Borscht image

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.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 792 milligrams, Sugar 27 grams

1 1/2 pounds beets, washed and stems trimmed to about 1 inch
3 1/2 cups vegetable broth (see recipe)
1/2 cup granulated sugar
3 tablespoons white vinegar
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste

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



Clear Summer Borscht image

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

2 pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons
7 cups water
2 teaspoons salt, or to taste
6 tablespoons strained fresh lemon juice (from 2 to 3 lemons)
1 tablespoon sugar
2 plump garlic cloves, cut in half lengthwise, green shoots removed
3/4 cup plain low-fat yogurt (optional)
1 small cucumber, peeled, seeded, and cut in small dice
Chopped fresh dill or chives for garnish

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



Cold Borscht image

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

10 large or 20 small precooked (canned or vacuum-packed) beets
1 onion, peeled and mostly quartered, root end attached
2 1/2 teaspoons salt, or to taste
2 tablespoons sugar, or to taste
1/4 cup lemon juice, or to taste
Chilled boiled potatoes, for serving, optional
Sour cream or yogurt, for serving

VESELKA'S FAMOUS BORSCHT

In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.

Provided by Tom Birchard

Categories     Beet     Summer     Fall     Appetizer     Dinner     Celery     Cabbage     Potato     Pork     Wheat/Gluten-Free

Yield 8 first course, or 4-6 main course servings

Number Of Ingredients 13



Veselka's Famous Borscht image

Steps:

  • To make the "beet water," roughly chop 2 pounds of the beets (select the smaller ones), preferably in a food processor fitted with the metal blade. Place the chopped beets in a large stockpot. Add 10 cups of water and 1 tablespoon vinegar.
  • Place the stockpot over high heat and bring to a boil, then reduce the heat to low, and simmer for 2 hours. (If it seems like the liquid is evaporating too quickly, you may need to cover the pot partially with an offset lid.) The beets should be extremely soft and the liquid bright red.
  • Strain the liquid, pressing the cooked beets against the side of the strainer to extract as much liquid as possible. Discard the pulp or reserve. Set aside the beet water. You should have just about 4 cups.
  • Meanwhile, place the remaining 1 pound of whole beets in a separate large stockpot. Add water to cover and bring to a boil. Reduce the heat to low, and simmer until the beets are tender-firm, about 40 minutes. When the beets are cooked, add 1 tablespoon white vinegar and set them aside to cool.
  • When the whole cooked beets are cool enough to handle, peel them; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater or in a food processor fitted with the grating blade.
  • To make the broth, place the pork butt in a large stockpot and add the beef stock. If necessary, add a little more stock or water to cover. Add the bay leaf, allspice berries, and peppercorns. Bring to a boil, reduce the heat to low, and simmer until the meat is tender and beginning to fall apart, about 2 hours. Set the pork aside to cool. When the pork is cool enough to handle, remove it from the pot and cut the meat into ½-inch cubes. Strain the broth and discard the bay leaf, allspice berries, and peppercorns. Reserve the cubed meat and 4 cups of the broth.
  • To cook the vegetables, place the carrots and celery in a large stockpot and pour the reserved meat broth over them. Bring to a boil, reduce the heat, and simmer until the carrots and celery are just tender, about 8 minutes. Add the cabbage and potatoes and continue to cook until the potatoes and carrots are easily pierced with a pairing knife but keep their shape, 15 to 20 additional minutes. Add the lima beans and cook for 5 additional minutes, just to meld the flavors. Gradually add the remaining 7 tablespoons white vinegar, tasting between additions and stopping when the flavor is to your liking. Remove the soup from the heat and set aside.
  • To compose the soup, in a large soup pot combine the "beet water" and meat broth with the vegetables. Add the cubed pork and the grated beets. Stir to combine and bring to a simmer over low heat. Season to taste with salt and serve immediately.

3 pounds (10 to 12) small beets, scrubbed thoroughly but not peeled
9 tablespoons white vinegar
One 2-pound boneless pork butt, halved
8 cups beef, chicken, or vegetable stock
1 bay leaf
1 teaspoon whole allspice berries
1 tablespoon whole black peppercorns
3 large carrots, peeled and sliced
3 large celery stalks, sliced
1 small head of green cabbage (about ¾ to 1 pound), shredded (about 4 cups)
2 medium Idaho potatoes, peeled and cut into ½-inch dice
One 15-ounce can lima beans, drained and rinsed
Salt

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