Ingredients with Measurements:
- 4 medium beets, peeled and grated
- 1 large cucumber, peeled and diced
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 1/4 cup fresh dill, chopped
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Optional: hard-boiled eggs and additional sour cream for serving
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Serving bowls or glasses
Step-by-step instructions:
1. In a large mixing bowl, combine the grated beets, diced cucumber, chopped onion, and minced garlic.
2. Add the chicken or vegetable broth, sour cream, chopped dill, and apple cider vinegar to the bowl. Mix well to combine.
3. Season the mixture with salt and pepper to taste.
4. Transfer the mixture to a blender or food processor and blend until smooth.
5. Cover the mixture and refrigerate for at least 2 hours, or until chilled.
6. To serve, ladle the cold borscht into individual bowls or glasses.
7. Optional: top each serving with a sliced hard-boiled egg and a dollop of sour cream.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
- Chilling time: 2 hours
Temperature:
- Serve chilled
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 18g
- Protein: 6g
- Fiber: 4g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Red wine vinegar can be substituted for apple cider vinegar.
- Fresh parsley or cilantro can be substituted for dill.
Variations:
- Add cooked and diced potatoes to the borscht for a heartier version.
- Use vegetable broth and omit the hard-boiled eggs for a vegan version.
- Add a tablespoon of horseradish for a spicy kick.
Tips and tricks:
- Wear gloves when handling beets to prevent staining your hands.
- Chill the serving bowls or glasses before serving for an extra refreshing experience.
- Make the borscht a day ahead for even better flavor.
Storage instructions:
- Store the cold borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the borscht in clear glasses to show off the vibrant colors.
- Garnish with a sprig of fresh dill.
Garnishes:
- Hard-boiled eggs
- Sour cream
- Fresh dill
Pairings:
- Crusty bread
- Grilled chicken or fish
Suggested side dishes:
- Potato salad
- Grilled vegetables
Troubleshooting advice:
- If the borscht is too thick, add more broth or water to thin it out.
- If the borscht is too thin, add more grated beets or sour cream to thicken it up.
Food safety advice:
- Make sure to thoroughly wash and peel the beets and cucumber before using.
- Store the borscht in the refrigerator and discard any leftovers after 3 days.
Food history:
- Borscht is a traditional soup from Eastern Europe that is typically made with beets and sour cream.
Flavor profiles:
- This cold borscht is tangy, creamy, and slightly sweet with a refreshing dill flavor.
Serving suggestions:
- Serve the borscht as a light lunch or dinner on a hot summer day.
Related Categories
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Region: Polish
Taste: Tangy, Sour, Herbal, Refreshing, Earthy