Summer Borscht
Borscht is tastier than it sounds. I am telling you guys- it is a really nice summer dish.
I just pulled some amazing beets out of my garden to make this plant-rich, beautifully colored dish for everyone to enjoy.
This is considered to be a Russian peasant dish and it is my belief that “peasant food” from all nations is often the most delicious. My grandfather was from Belarus, but had to flee in his teenage years with his mother and 3 siblings because they were Jewish. I often wonder what he thought of this dish and if it was a regular staple in his home. I never got the chance to ask him because I was just shy of my 7th birthday when he passed away and I didn’t know about borscht.
Oh, the many things I would ask him today if he were still alive.
I picture myself chatting with him the way I like to enjoy this chilled soup best- on a hot summer day for lunch or as a first course for dinner.
Let me know what you think of this recipe. My version has a little bit of a modern twist. You can even use dairy-free yogurt if you wish.
For more nutritional information about beets, check out my post about borscht on my instagram feed.
BORSCHT RECIPE
SERVES 6 SERVINGS
Ingredients:
5 cups vegetable stock
2 pounds medium beets, peeled and quartered
1 medium sweet potato, peeled and diced
1.5 cups plain yogurt
2 tablespoons coconut sugar
1/4 cup freshly squeezed lemon juice
2 tablespoons champagne vinegar
1 teaspoon sea salt
Freshly ground black pepper
Optional garnishes: diced cucumber, diced radishes or watermelon radishes, hard boiled eggs, chopped parsley
Instructions:
In a large soup pot, bring 5 cups of water and 5 cups of vegetable stock to a boil with the quartered beets. Cook on medium heat, a simmer, until beets are fork tender. This takes about 20-30 minutes.
After the beets are cooked, add yogurt sugar, lemon juice, vinegar, salt, pepper, and potatoes, cook for another 10 minutes until the potatoes are tender then take off the heat.
Put the pot of soup covered into the refrigerator to chill for at least 4 hours or overnight. Carefully transfer the soup to a high-speed blender in small amounts to blend half the mixture at a time or you can use an immersion blender in the soup pot. Blend the soup until it’s creamy.
To serve, add chilled borscht into bowls and garnish with optional toppings. Season, to taste, and serve cold with a dollop of yogurt (you can use sour cream too if you have it) and an extra sprig of fresh dill. Store in an airtight glass container for up to 1 week.