Summer Borscht
This summer borscht, this more refined and lighter version of the hearty beet soup popular in eastern Europe is made with beets, carrots, celery, and tomatoes and served chilled.
Ingredients
For the borscht
- 4 medium red beets, peeled if desired and coarsely chopped
- 3 medium carrots, coarsely chopped
- 2 celery stalks, chopped
- 1 small onion, coarsely chopped
- One (14.5-oz) can chopped tomatoes
- 1 garlic clove, chopped
- 1 bay leaf
- 4 black peppercorns
- 2 cloves
- 5 cups cold water
- 1 teaspoon granulated sugar
- Sea salt
- Freshly squeezed lemon juice, to taste
To serve
- Heavy cream or sour cream (optional)
- Chives, snipped (optional)
Instructions
- In a large saucepan over high heat, toss in the vegetables, garlic, bay leaf, peppercorns, cloves, water, sugar, and salt.
- Bring to a boil and then reduce the heat to maintain a gentle simmer. Cook until the vegetables are tender, 40 to 60 minutes.
- Strain through a fine mesh sieve, reserving the broth and discarding or composting the vegetables. Let the soup cool.
- Add a squeeze of lemon juice. Taste and, if desired, adjust the salt, pepper, and lemon.
- Cover and refrigerate until chilled through, at least 2 hours and preferably at least 12 hours to allow the flavors to meld.
- Serve the borscht cold, ladled into bowls or poured into cups or shot glasses. If desired, embellish with a swirl of heavy cream or a spoonful of sour cream and a scattering of chives.
Nutrition
Serving: 1portion | Calories: 123kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 329mg | Fiber: 8g | Sugar: 18g