Cold summer borscht

Votes: 3

Time: 4 hours 50 minutes
Complexity: easily
Servings: 6

Cold summer borscht - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 fresh, thoroughly washed beets (about 900 g without tops)
2 cups chicken broth
450 g sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons lemon juice
2 tsp champagne vinegar
1.5 tsp ground black pepper
2 cups diced cucumber, seeded
1/2 cup chopped green onions, white and green parts
2 tablespoons chopped dill, plus extra for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beet, green onions, cucumbers, champagne vinegar, yogurt, dill

Cooking the dish according to the recipe:

Place the beets in a large saucepan of boiling salted water and cook until tender, 30-40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the beet liquid through a fine sieve and let cool.
In a large bowl, combine 1.5 cups of beetroot water, chicken broth, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon of salt, and pepper. Peel the cooled beets with a small vegetable peeler or by hand. Cut the beets into small to medium cubes.

Add the beetroot, cucumber, green onion, and dill to the soup. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Season to taste and serve the borscht cold with a dollop of sour cream and a sprig of fresh dill for garnish.

Categories:

recipe / Summer dishes / Soups / Cold soups / Vegetable soups / Russian cuisine / Ina Garten