Ingredients with Measurements:
- 4 medium beets, peeled and grated
- 1 large cucumber, peeled and diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beet kvass
- 1 cup plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh dill for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, combine the grated beets, diced cucumber, chopped red onion, and minced garlic.
2. Pour the beet kvass over the vegetables and stir to combine.
3. In a blender or food processor, blend the Greek yogurt, honey, and apple cider vinegar until smooth.
4. Add the yogurt mixture to the bowl with the vegetables and stir to combine.
5. Season with salt and pepper to taste.
6. Chill the borscht in the refrigerator for at least 2 hours or until cold.
7. Serve the borscht in bowls, garnished with fresh dill.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours
Total time: 2 hours 20 minutes
5. Temperature:
Serve cold.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 120
Fat: 2g
Carbohydrates: 20g
Protein: 7g
Fiber: 5g
Sugar: 14g
Sodium: 290mg
Substitutions for ingredients:
- Instead of beet kvass, you can use vegetable broth or water with lemon juice.
- Instead of Greek yogurt, you can use sour cream or crème fraîche.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of apple cider vinegar, you can use white wine vinegar or red wine vinegar.
Variations:
- Add boiled potatoes or hard-boiled eggs for a heartier meal.
- Use different herbs for garnish, such as parsley or chives.
- Add a dollop of horseradish for extra flavor.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- Grate the beets using the large holes of a box grater for a chunkier texture.
- Adjust the sweetness and acidity of the borscht to your liking by adding more honey or vinegar.
Storage instructions:
Store the borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve cold.
Presentation ideas:
Serve the borscht in clear glass bowls to show off the vibrant colors.
Garnishes:
Fresh dill, parsley, or chives.
Pairings:
- Serve with a crusty bread or crackers.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Grilled chicken or fish.
- Roasted vegetables.
Troubleshooting advice:
- If the borscht is too thick, add more beet kvass or water to thin it out.
- If the borscht is too sweet, add more vinegar to balance the flavors.
Food safety advice:
- Store the borscht in the refrigerator and discard any leftovers after 3 days.
- Wash your hands and all equipment thoroughly before and after handling raw vegetables.
Food history:
Borscht is a traditional soup from Eastern Europe, typically made with beets, cabbage, and other vegetables.
Flavor profiles:
This cold borscht is sweet, tangy, and refreshing, with a creamy texture from the Greek yogurt.
Serving suggestions:
Serve this cold borscht as a light lunch or dinner on a hot summer day.
Related Categories
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Region: Russian
Taste: Sour, Tangy, Beet, Refreshing, Beet-Flavored