SUMMER BORSCHT
Barefoot Contessa recipe. ATTENTION: there is a 4 hour non-active prep time in addition to the listed 10 minutes prep time which is the cool down time for the soup. We don't like dill very much, but I decided to try this recipe anyway. We REALLY didn't like it. It almost reminded us of cold dill pickle soup. However I thought it might be to someone else's liking it certainly SOUNDED good. So I made it public :-)
Provided by Teddys Mommy
Categories Vegetable
Time 50m
Yield 6 serving(s)
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.
Nutrition Facts : Calories 256.2, Fat 17.5, SaturatedFat 9.9, Cholesterol 46.5, Sodium 222.1, Carbohydrate 21.1, Fiber 1.4, Sugar 17.5, Protein 5.5
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Vivian Erasmus Ada
[email protected]I followed the recipe exactly, but my soup turned out too sour. I think I'll use less kefir next time.
REH AN ROCK
[email protected]This soup is a bit bland for my taste. I think it needs more salt and pepper.
Warach Saab
[email protected]I'm not a fan of cold soups, but this one is an exception. It's so refreshing and flavorful, I could eat it every day.
Saagar Wazir
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the beets and the tangy flavor of the kefir.
Vadim Cotruta
[email protected]I've made this soup several times now and it's always a hit. My family loves the fresh, tangy flavor.
Arjun Arjun darlami
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavors are amazing and it's so refreshing.
MD.TARIKUL Islam
[email protected]I'm not a big fan of beets, but I really enjoyed this soup. The kefir and the other vegetables really balance out the flavor of the beets.
Muhammad Qasim Ali (Qasim Jutt)
[email protected]This soup is so refreshing and healthy. It's the perfect meal for a hot summer day.
Husna Kazi
[email protected]I love the vibrant colors of this soup. It's so inviting and makes me want to eat it.
Nelius Macharia
[email protected]This soup is a great way to use up leftover vegetables. I had some extra beets and carrots, and they worked perfectly in this recipe.
Miranda Trejo Montoya
[email protected]I was a bit skeptical about using kefir in a soup, but it actually works really well. It gives the soup a nice tangy flavor that's really refreshing.
Elizabeth Cairo
[email protected]This soup is so easy to make, and it's packed with fresh vegetables. I love the addition of the dill and parsley, which give it a nice herby flavor.
Matthew Eiermann
[email protected]I've never had summer borscht before, but I'm glad I tried this recipe. It's so light and healthy, and the flavors are amazing. I'll definitely be making this again.
Charlie Morton
[email protected]This summer borscht is a refreshing and flavorful dish, perfect for a hot summer day. I love the vibrant colors of the vegetables and the tangy flavor of the kefir.