**Borscht: A Refreshing and Versatile Summertime Soup**
Borscht is a vibrant and flavorful soup that is a staple of Eastern European cuisine. Traditionally made with beets, cabbage, and other vegetables, it is typically served hot. However, a refreshing variation of borscht, known as summer borscht, is perfect for the warmer months. This cold soup is made with fresh, seasonal vegetables, and is typically served with a dollop of sour cream or yogurt.
This article provides two delicious summer borscht recipes that are sure to delight your taste buds:
1. **Classic Summer Borscht**: This recipe features a simple and traditional approach to summer borscht, highlighting the natural flavors of the vegetables. With its vibrant red color and tangy taste, this classic version is a crowd-pleaser.
2. **Green Summer Borscht**: This recipe adds a twist to the classic borscht by incorporating fresh sorrel and spinach. The result is a vibrant green soup that is packed with flavor and nutrients. The addition of hard-boiled eggs and radishes adds extra texture and richness to this refreshing soup.
Both of these summer borscht recipes are easy to make and can be tailored to your personal preferences. Whether you prefer a classic or a more modern take on this traditional soup, these recipes provide a delicious and refreshing option for your summer meals.
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.
SUMMA BORSCHT
This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Provided by Robin C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g
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.
WINTER BORSCHT
Provided by Claire Robinson
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 6
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!
BORSCHT RECIPE (BEET SOUP)
Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.
Provided by Holly Nilsson
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
- Cook for 10 minutes to slightly soften the vegetables.
- Add in the garlic and saute for 30 seconds or until fragrant.
- Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
- Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
- Serve with a dollop of sour cream on top.
Nutrition Facts : Calories 157 kcal, Carbohydrate 24 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 991 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SOMMA (SUMMER) OR KRUT (WEED) BORSCHT
This borscht was discribed as "a soup by many names" in the Mennonite Foods and Folkways from South Russia" by Norma Jost Voth. Reading the recipes in this book, one old recipes reads "a grocery sackful of greens", so the amount of greens in this soup may vary. I grew up in a mennonite home but I can't remember ever having this soup. It was later on in life after moving to Winnipeg I got to taste this soup and thought it rather interesting. I mentioned it to Dad one day and he explained -"Weed Soup?!" I guess that is why we never had it at home. Sorrel is used in this soup. It is classified as a wild herb, a perennial herb of the buckwheat family. It gives a sour taste, so added to a soup gives it a distinct, tangy flavor. This soup is good served hot, with a heaping tablespoon of sour cream and a freshly baked slice of brown bread.
Provided by Shar-on
Categories German
Time 2h30m
Yield 1 pot of soup
Number Of Ingredients 11
Steps:
- To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock.
- Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces.
- Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock.
- Cook this until potatoes are done.
- Add the farmer sausage pieces back into the soup.
- Add salt to taste.
- Serve hot with heaping tablespoon of sour cream in each serving.
- Good served with fresh homemade brown bread.
- The farmer sausage can be substituted with a smoked ham hock.
Nutrition Facts : Calories 510.6, Fat 0.7, SaturatedFat 0.2, Sodium 97.2, Carbohydrate 115.8, Fiber 15.5, Sugar 6.2, Protein 14
5 MINUTE SUMMER BORSCHT!
There are lots of great borscht recipes at Zaar...but not my mothers' recipe. She BOUGHT IT! Oh, so simple and only 25 calories per cup, 0g fat, and only 6 carbs!
Provided by Happy Harry 2
Categories Clear Soup
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts :
SUMMER BORSCHT WITH TZATZIKI
The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
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.
Tips:
- Use fresh, seasonal vegetables. This will give your borscht the best flavor.
- Don't overcook the vegetables. You want them to retain their crunch and鮮豔的 color.
- Use a good quality broth. This will make a big difference in the flavor of your borscht.
- Season to taste. Add salt, pepper, and other seasonings to your liking.
- Serve chilled. Borscht is best enjoyed cold.
Conclusion:
Clear summer borscht is a refreshing and delicious soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love