cool summer borscht

July 31, 2013 § 57 Comments

We have a serious affection for beets around here.  I have been baking beets every week for the past several, therefore it only seemed natural to seek out a beet soup recipe.  I prefer my soups warm  with the exception of gazpacho, which to me is much like salsa.  I can eat bowls and bowls of gazpacho!  Knowing we love beet salad with toasted walnuts and goat cheese I had a feeling we would also enjoy a cool borscht. I read a few recipes, gathered a few ideas and came up with my own palate pleasing soup.  Bringing in the beet salad idea we used toasted walnuts and goat cheese crumbles to top it off.  A soup and salad in one bowl!

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I n g r e d i e n t s

  • 5 medium fresh beets
  • 2 cups vegetable stock
  • 16 ounces greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons red wine vinegar
  • 1 large cucumber, seeds removed and diced
  • 1/2 cup chopped scallions
  • 1/2 cup chopped walnuts, dry toasted
  • crumbled goat cheese
  • 2 tablespoons chopped fresh dill, plus extra for serving

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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 vegetable stock, yogurt, lemon juice, vinegar, salt and pepper.

Peel the cooled beets with a small paring knife or rub the skins off with your hands. Dice the beets into small/medium bite size pieces. Add the beets, cucumber, scallions, and dill to the soup.  Cover and chill for at least 4 hours or overnight.

Prior to serving, place the walnut bits in a dry, non stick skillet over medium heat and cook until toasted and brown, giving the skillet a shake every now and them.

Season soup with salt and pepper, serve cool with a sprinkling of crumbled goat cheese, toasted walnuts and an extra sprig of fresh dill.

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