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!
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
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.
COTTAGE GROVE HOUSE 
Such stunning colors! Nice mix of flavors as well.
Delicious! My mom is Russian, so there is no escaping cold (or hot) borsch in my family. I love your addition of walnuts, what a great idea!
Thank you Darya! I probably really “butchered” the tradition borscht with the addition of yogurt and the toppings! :) What do you prefer? Cold or hot borscht? Curious.
I like both, though the cold borsch my mom served last week was really fantastic: she added chopped boiled egg and cucumber on top (+ a little cream) and it really gave the impression of a completely different soup! As you see, I have nothing against innovating, and would never call it “butchering” if it is good!
Boiled egg! Brilliant. I’ll add that next time. So, she did use cucumber too. Ok, maybe I was not far off from tradition. I like innovation too. Although, I have an affinity for tradition! :)
Gorgeous! Truly! I adore red and gold beets so I can’t wait to give this soup a try!
I do too. I would like to make this with the gold beets too. Would be a fun to make both and serve to guests, creating an interesting color palette around the table. :)
Very nice garnishes. I bet they added great taste.
Yes, we really enjoyed the walnuts and goat cheese. Although I would be happy just drinking this, it is that good.
You have the most unique recipes I have ever come across. I would like to live in your house for one week and just enjoy eating healthy things. Thanks for sharing. I can’t remember when I last ate beets, but this is telling me to look at the beet corner the next time I go to the local store. Thanks for visiting my blog several times. Much appreciated too! Have a lovely day!!!
You just paid me the nicest compliment I have ever had. Thank you Liz! Hopefully you like beets. Have you ever roasted them before? If not, this is a good one:
It is my pleasure to visit your blog! :)
I have never roasted, just eaten them fresh in Salads, but I’m very adventurous and would love to try this. Thanks for sharing. I now have reason to look at the beetroot corner at the local store!
Beets!! Yes, they go well in our home as well. Great recipe.
:) Thanks! Seriously can not get enough of them.
That’s really lovely! :) I like goat-beet salads too, and in a soup it sounds like a new twist!
In Russia we call “cold borsch” – sveckolnik :)
Sveckolnik. Nice. Thank you for sharing that with me Mila. :)
Pretty beets.
Thank you very much. :)
What a gorgeous soup! I love that you call it soup and salad in a bowl. Nothing healthier than that :) You come up with some very creative dishes.
Thank you Suzie. It is interesting to eat something so bright pink! If you like beets this is a must try. So easy to prepare too!
Absolutely love your first photo! Those bright slices look like jewellery. Your soup sounds gorgeous. I have 2 bunches of baby beets in my fridge at the moment, waiting for a post. They’re so good at the moment here. Love your idea of crumbled cheese and walnuts sprinkled on top of your soup – nice burst of texture!
Thank you so much! Love to see what you come up with using your baby beets. I love them…greens and all. Speaking of texture, nuts are so good with beets. Even roasted pepitas!
I’m a sucker for the colour of beetroot – yours look exceptionally beautiful, you can see all the rings! Lovely recipe
When I cut into the beets the rings were so impressive I have to take a photograph. Quite fun to eat such a colorful soup. Thank you for your kind comment.
Wow! Can’t wait to try this.
Ideal for my beet glut and a change from eating it hot, looks so enticing, thanks.
hope you get the opportunity to make some…great way to use up your beets and try something ‘out of the ordinary”! :)
Amazing post! I adore beets but I’ve always been put off the idea of borscht as I thought it was a little ‘boring’ (sorry traditional borscht eaters!!). I love the garnishes/toppings you’ve added here. So beautifully vibrant, texturally delicious and a great combination of flavours. I am definitely going to try this soooooon! xx
I felt the same way as you….seemed so boring, yet here I was eating roasted beets every week…now that’s a bit boring! Do try it if you have a chance, it’s so interesting and we really enjoyed it. The color is incredible, and it is slightly sour from both the yogurt and a little splash of vinegar..quite the “sensory” soup! :)
Yum, I’ve made dip and pickle and salad and side dishes with beets, and I especially love them raw shredded and mixed with yoghurt and horseradish, but I’ve never made borscht. Must change that situation, your recipe sounds just right!
Thank you! First time I have ever made beet soup and I’m all for it now. Sounds like you have done quite a bit of experimenting with beets. The shredded beet w/yoghurt and horseradish sounds really good!
I love borscht. My boyfriend is half Ukrainian, and his family makes it often. This looks fantastic, I love the color!
Oh great! I can imagine how delicious real authentic borscht must taste. I have read quite a few recipes which seemed to be a bit sour. Is this how your have had it Ukrainian style? I am curious. I love the color too!
Good timing – we have a glut of beetroot at the moment. Think it also makes a different what the topping is so will try this on the weekend :)
Hi there! I think the topping really added to the flavor..most definitely. Hope you get a chance to make it, let me know if you do! :)
I love beets and yet I’d quite forgotten about borscht. I had a big spell of making Molly Katzen’s version (Moosewood Cookbook) years ago and haven’t made it since. Thanks for the reminder. Yours looks absolutely beautiful. Of course!
I love that cookbook! I used to own it, don’t know what happened to it. First time making borscht, and must say I’ll be making it often. Next time I think I’ll serve it hot. Wondering how Molly Katzen prepared it…
Borscht! That’s it! I, too, have been roasting plenty of beets lately and have been wondering what else to do with them. (See next week’s pickle post.) I’ve never tried borscht before but your recipe is easy enough and with those ingredients, your soup must taste wonderful. Your opening photo says it all. :)
Do make some John! I had never made borscht before and this was so delicious I will be making it again and again. There are so many options for add-ins. Thank you! Looking forward to seeing your pickle post.
Fantastic recipe, great flavours and awesome photos! You got a fantastic colour out of your roasted beets.
Beets are so pretty aren’t they! So fun to eat such colorful food! A bit whimsical!
ooooh pretty :-) I’ve never liked borscht, though would try yours :-) Have only recently started enjoying beets again (after having gotten sick after overindulging as a kid) and so far it’s only baby beets roasted and sprinkled with goat or blue cheese. Maybe time to dip my toe into the waters of borscht? Your photo is stunning.
I know how it is to have an aversion to a particular food after being sick from it. Sometimes you can never reverse it. :) Thank you for your kind compliment! :)
Beautiful shot. I love beetroots and never make borscht. Have to change that. Is that Photoshop CS6 that I see?
Thank you! Coming from the master of beautiful shots! I’m not using Photoshop, just plain old iPhoto. I have a really cheap point and click too. So, just the bare minimum over here. :) I’m afraid if I did have CS6 I would never leave this chair!
Ah I was waiting for this post. This is beautiful. Beets and goat cheese are the best combo. This really looks good. I’m going to make this too, sticking with the cold soup theme. I’ve never had borscht cold.
You know, your Andalucian Cold Almond Soup was such a hit in my home! When I started out to make it I almost doubled the recipe (there are 3 of us here) but thought since I couldn’t imagine how it was going to taste decided to make just one “batch”. Well, I will be making more…this weekend! If you have a chance to make it, hope you like the borscht. This was my first go too.
Never tried this before, but looking at the ingredients, yum! And I agree with Liz, I could live in your house as well for a week ;-)
Oh, I was thinking about you in the bookstore. Did you buy the Ottolenghi book yet? I’m having an enormous dilemma – ottolenghi or Giorgio Locatelli (he’s an Italian chef, obsessed with simple flavours) ?
Have yet to pick up Ottolenghi’s Jerusalem! I know! I’ve put it off far too long! I am not aware of Giorgio Locatelli…here I go, I’m going to go look it up now. Sounds like it’s written for me…obsessed with simple flavors, AND he’s Italian!! Thanks Marie!
Ooooooh, I just got a bunch of beets in my CSA box this week, I am so going to impress my MIL with this recipe, thank you ;)
great! if you like beets you are sure to love this soup. Let me know if you make it and your opinion. ;)
That photo with the sliced beets… Gorgeous! I would hang that up in my kitchen! Love this! I’m going to give this a try, minus the yogurt and cheese for now.
I think it would be great even without the dairy. I have seen recipes for this soup without. It might be a good soup to have this week while you are cutting out the wheat, dairy and sugar. :)
!! This is an incredibly beautiful soup! Borscht is almost required to be pretty to some extent because it features beets, but yours is particularly stunning. That fresh dill and goat cheese…
What a gorgeous color!
thank you so much!
Beets, chevre and walnuts are also one of our favorite combination. Oh, how we love beets… you have elevated a favorite food in this dish. Gorgeous photos, too.