Wednesday, July 11, 2012
My husband is part Polish/German/Ukrainian. This is a dish that his mom has made him since he was little and he loves it. My husband decided to grow some beets in his garden this year and this is the first time I have ever made soup with them. Its nice and light and perfect for the hot weather. This can also be made in the winter but the borscht would be heated up and some kind of meat would be in it to make it heartier. This is loosely adapted from Barefoot Contessa at Home Cookbook. Make sure when working with the beets that you wear cooking gloves or you will have some very red hands.
6 medium fresh beets
2 cups beet juice, strained after beets have cooked
2 cups chicken broth (I used low sodium)
2 tbsp sugar
2-1/2 tbsp freshly squeezed lemon juice
2 tsp apple cider vinegar
1/2 tsp black pepper
1/2 cup chopped scallions, white and green parts
2 tbsp chopped fresh dill, plus extra for serving
6 tbsp reduced fat sour cream for serving
Cut the tops off the beets. Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, about 35-45 minutes. We did it on the grill to keep the house cool. Remove the beets to a bowl with a slotted spoon and set aside to cool.
Strain the cooking liquid through a fine sieve and reserve 2 cups of strained beet juice and set aside to cool.
In a large bowl mix together the 2 cups of beet cooking liquid, the chicken stock, sugar, lemon juice, vinegar and pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Remember to wear your gloves. Cut the beets in medium to small pieces depending on preference. I ran mine through the mandolin to get slices and then sliced further with a knife. Add the beets, scallions, and dill to the soup.
Cover with plastic wrap and chill for at least 4 hours or overnight. Season to taste and serve cold with a dollop of sour cream and some extra fresh dill.
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