Cold Beet Borscht
This recipe makes 8 servings
|Per serving: about||-|
|total fat||8 g|
|sat. fat||4 g|
- Portion size: 8
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.
- 3 lb 3lbbeets with greens, (about 2 bunches)
- 2 2carrotcarrots
- 1 tsp 1tspdill seeds
- 1/2 tsp 1/2tsppeppercorns
- 6 6whole cloves
- 3/4 cup 3/4cupdry white wine
- 1 1white onionwhite onions, finely chopped
- 1-1/2 tsp 1-1/2tspsalt
- 1/2 cup 1/2cuplemon juice
- 2 tbsp 2tbspgranulated sugar
- 1 1cucumbercucumbers, sliced
- 6 6hard-cooked eggs, sliced or quartered
- 1 cup 1cupsour cream
- 8 tsp 8tspchopped fresh dill, (optional)
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).
Source : Canadian Living Magazine: April 2009