Clear Summer Borscht
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons
- 7cups water
- 2teaspoons salt, or to taste
- 6tablespoons strained fresh lemon juice (from 2 to 3 lemons)
- 1tablespoon sugar
- 2plump garlic cloves, cut in half lengthwise, green shoots removed
- ¾cup plain low-fat yogurt (optional)
- 1small cucumber, peeled, seeded, and cut in small dice
- Chopped fresh dill or chives for garnish
Nutritional analysis per serving (6 servings)
104 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 5 grams protein; 930 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic.
- Step 2
Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.
- Step 3
Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.
- Advance preparation: This soup can be made a day ahead and will be good for 2 or 3 days.
Private Notes
Comments
Been making this for years, just like many before me. in the summertime I use the whole beet (with stems and greens) Sides for me include: diced cucumber; diced onion; boiled potato; chopped hard boiled egg and sour cream Someone pass me a spoon.
I didn't like the half-moon beet slices, so I ran them through the shredder and have done the same since-- maybe because that's how my bubba made it. Otherwise a wonderfully tasty recipe.
Made it again last night. I too prefer my beets grated. This time I put water in the pot and using a box grater, I grated directly into the pot. I captured all the beet juice and didn't make a big mess, very happy with this technique.
Just made this and it is delicious. Waiting a bit for it to cool, while I cook the egg and potatoes.
I grew up with my Russian grandmother and she just shredded the beets instead of using thin slices. Wow, does this bring back memories!
I love yogurt. I eat yogurt every morning for breakfast. But if you are going to use a dairy product in borscht, the difference between yogurt and sour cream, in terms of texture and overall flavor, is significant. Sour cream was created for borscht. My family's traditional accompaniment is ard boiled (free range) eggs cut in half, chopped scallions, sliced cucumbers, and small warm white or red potatoes, peeled and split. In fact, that's what's for dinner tonight.