Cold Beet Borscht
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From Homemakers Magazine's food editor Andrew Chase, this was one of his father's favourite soups, reflecting his Baltic-Jewish background. Beet juice can be hard to wash off, so lightly oil your hands (or wear gloves). A food processor with grating attachment makes grating easy.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 184 |
| pro | 8 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 20 g |
| fibre | 4 g |
| chol | 151 mg |
| sodium | 640 mg |
| potassium | 758 mg |
| % RDI | - |
| calcium | 11% |
| iron | 14% |
| vit A | 66% |
| vit C | 28% |
| folate | 42% |
Suggested Recipes
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3 lb (1.5 kg) beets with greens (about 2 bunches)
2 carrots
1 tsp (5 mL) dillseeds
1/2 tsp (2 mL) peppercorns
6 whole cloves
3/4 cup (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 (25 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 bunches of beets; set stalks aside.
Peel and coarsely grate beets and carrots; set aside.
Place dillseeds, peppercorns and cloves in cheesecloth bag or metal spice (or tea) ball. Set aside.
In saucepan, bring 8 cups (2 L) water, wine, onion, salt and spice bag to boil. Add beets and carrots; reduce heat and simmer until tender, about 30 minutes.
Meanwhile, cut greens from beet stalks; shred greens and discard stalks. Add greens to pot; simmer until tender, about 5 minutes. Remove from heat.
Discard spice bag; stir in lemon juice and granulated sugar. Let soup cool. Refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Ladle chilled soup into bowls. Top each serving with slices of cucumber and egg and dollop of sour cream. Sprinkle with dill (if using).
Peel and coarsely grate beets and carrots; set aside.
Place dillseeds, peppercorns and cloves in cheesecloth bag or metal spice (or tea) ball. Set aside.
In saucepan, bring 8 cups (2 L) water, wine, onion, salt and spice bag to boil. Add beets and carrots; reduce heat and simmer until tender, about 30 minutes.
Meanwhile, cut greens from beet stalks; shred greens and discard stalks. Add greens to pot; simmer until tender, about 5 minutes. Remove from heat.
Discard spice bag; stir in lemon juice and granulated sugar. Let soup cool. Refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Ladle chilled soup into bowls. Top each serving with slices of cucumber and egg and dollop of sour cream. Sprinkle with dill (if using).
Source
Canadian Living Magazine: April 2009
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