COLD PINK BORSCHT IN A GLASS
Provided by Christine Muhlke
Categories soups and stews, appetizer
Time 40m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Peel and slice the beets and put them in a large saucepan. Cover with 8 cups water and add the garlic, shallots, bay leaf, coriander, cloves, cayenne, sugar, vinegar, oil and salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the beets are tender. Check the seasoning of the broth. It should be distinctly sweet, sour, peppery and flavorful. Correct the seasoning, adding salt and cayenne if necessary, and freshly ground pepper. Cool slightly.
- Remove the bay leaf. Purée the soup well in a blender, then strain into a large bowl. Chill in the refrigerator or over ice until cold.
- Just before serving, whisk in the yogurt. Taste and adjust the seasoning, adding a splash of vinegar if necessary. Thin with a little water to achieve the correct thickness - like a thin milkshake. To serve, pour into small water glasses. Garnish with freshly ground pepper and, if desired, fresh dill or chives.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 14 grams, TransFat 0 grams
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Benson Murage
[email protected]This soup is a great way to impress your friends. It's so unique and delicious.
MUYIMBWA ONE INVESTIMETS LTD MUYIMBWA ONE
[email protected]I'm not a fan of beets, but I loved this soup. The kefir and dill really balanced out the flavor.
Ethan
[email protected]This soup is a great make-ahead meal. It's even better the next day.
Silvia Dewan
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together quickly.
Jahdae James
[email protected]This soup is a great way to cool down on a hot summer day. It's also a great way to get your kids to eat their vegetables.
Bree Marshall
[email protected]I'm always looking for new and exciting soup recipes. This cold pink borscht is definitely a winner!
Rosie Clarke
[email protected]This soup is a great way to use up leftover beets. It's a delicious and creative way to reduce food waste.
Israel Goodness
[email protected]I love that this soup can be made ahead of time. It's perfect for busy weeknights.
Sharon Greenham
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants.
Faiza Cabdi
[email protected]I'm not a big fan of soups, but this one is a keeper. It's so light and delicious.
Zaharah Namugenyi
[email protected]This soup is so refreshing and flavorful. I love the combination of beets, kefir, and dill.
Martin Henderson
[email protected]I love the beautiful color of this soup. It's so inviting and makes me want to eat it.
Haris Awan
[email protected]This cold pink borscht is a new favorite in my household. It's so easy to make and always a hit.
muwanguzi pervin
[email protected]I followed the recipe exactly and the soup turned out great. I will definitely be making this again.
Mitchell Mudonhi
[email protected]This is the perfect soup for a hot summer day. It's light, refreshing, and packed with flavor.
Nakenji Reese
[email protected]I'm not a big fan of beets, but this soup was surprisingly good. The kefir added a nice tanginess.
Frisco Quick
[email protected]My family loved this cold pink borscht! It was a great way to use up some fresh beets from my garden.
Dakota Meekis
[email protected]I was skeptical about the combination of beets and kefir, but it turned out to be a delicious and healthy soup.
Manav Manav
[email protected]This cold pink borscht was a delightful surprise! The vibrant color and refreshing taste made it a perfect summer soup.