This is a Barefoot Contessa recipe that I adapted. It makes for a cooling dish in the hot months of summer.
Chilled Beet Borscht
Ingredients
- 5-6 medium fresh beets (about 2 pounds; cut large beets in half)
- 2 cups vegetable or chicken stock
- 20 ounces greek or coconut milk yogurt plus extra for serving
- 1/8 cup sucanat, coconut palm sugar or other granulated sugar dissolved in a small amount of hot water
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons champagne, white balsamic or rice wine vinegar
- 2 cups cucumbers, medium dice with seeds removed
- Optional: 6 scallions, finely chopped
- 2 tablespoons fresh dill, chopped plus extra for serving
- Sea salt and freshly ground black pepper to taste
Instructions
- 1. Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30-40 minutes.
- 2. While beets are cooking, prep the remaining ingredients.
- 3. Remove the beets to a bowl with a slotted spoon and set aside to cool. Reserve the cooking liquid and set aside to cool.
- 4. In a large bowl, whisk together 1 ½ cups of the beet cooking liquid, the stock, yogurt, sugar, lemon juice, vinegar, 1 tablespoon sea salt and the pepper.
- 5. Peel the cooled beets by rubbing the skins off with your hands. Cut the beets into a medium dice.
- 6. Add half the beets and half the cucumbers to the large bowl with the liquid ingredients. Puree the ingredients in the bowl with an immersion blender or in a regular blender. NOTE: Sometimes I puree all the ingredients instead of half.
- 7. Add the remaining beets, cucumbers, dill and scallions to the bowl of soup.
- 8. Cover and chill for at least 4 hours or overnight.
- 9. Season to taste and serve cold with a dollop of yogurt and a pinch of chopped dill.
- Recipe Type : Gluten Free, Lunch, Side-dish, Soups & Stews, Vegetables
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