Tested till perfect Cold Beet Borscht

Cold Beet Borscht

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2009

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 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)
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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).

Nutritional Information Per serving: about

cal 184 pro 8g total fat 8g sat. fat 4g
carb 20g fibre 4g chol 151mg sodium 640mg
potassium 758mg

% RDI

calcium 11 iron 14 vit A 66 vit C 28
folate 42
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