Cold Beet Borscht
- Gluten free
- Peanut free
- Low calorie
- Vegetarian
This soup is often served as a hot-day dinner, embellished with hard-cooked eggs and sour cream, and accompanied by Russian-style black bread or Jewish rye with caraway seeds. Beet juice can be hard to wash off your hands, so oil your hands or wear gloves. A food processor with grating attachment makes easy work of grating.
Ingredients
- 3 lbs (1.5 kg) beet with greens (about 2 bunches)
- 2 carrots
- 1 tsp (5 mL) dill seeds
- 1/2 tsp (2 mL) peppercorns
- 6 whole cloves
- 3/4 cups (175 mL) dry white wine
- 1 white onion, finely chopped
- 1-1/2 tsp (7 mL) salt
- 1/2 cup (125 mL) lemon juice
- 2 tbsp (30 mL) granulated sugar
- 1 cucumber, sliced
- 6 hard-cooked eggs, sliced or quartered
- 1 cup (250 mL) sour cream
- chopped fresh dill (optional)
Preparation
Cut stalks off beets; set aside. Peel and coarsely grate beets and carrots. Place dill seeds, peppercorns and cloves in cheesecloth bag or metal spice (or tea) ball. Set aside.
In saucepan, combine 8 cups (2 L) water, wine, onion, salt and spice bag; bring to boil. Add beets and carrots; reduce heat and simmer until tender, about 30 minutes.
Meanwhile, cut greens from beet stalks; discard stems and shred greens. Add beet greens to pot; simmer until tender, about 5 minutes. Remove from heat. Remove spice bag; stir in lemon juice and sugar. Let cool. Refrigerate for at least 4 hours or up to 3 days.
Ladle soup into bowls. Top each with cucumber, egg and dollop of sour cream. Sprinkle with dill (if using).
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