Ingredients with Measurements:
- 4 medium beets, peeled and grated
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups sour cream
- 1/4 cup fresh dill, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 cups pickled cabbage, drained and chopped
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the grated beets and chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the beets are tender.
3. Remove from heat and let cool for 10 minutes.
4. In a blender or food processor, puree the beet mixture until smooth.
5. Stir in the sour cream, dill, lemon juice, salt, and pepper.
6. Chill the soup in the refrigerator for at least 2 hours or until cold.
7. To serve, ladle the cold borscht into bowls and top with the pickled cabbage and fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
5. Temperature:
Refrigerate until cold before serving.
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 22g
Protein: 8g
Sodium: 730mg
Fiber: 5g
Sugar: 14g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Fresh mint can be substituted for dill.
- Red wine vinegar can be substituted for lemon juice.
- Canned pickled beets can be substituted for pickled cabbage.
Variations:
- Add boiled and diced potatoes to the soup for a heartier meal.
- Top with chopped hard-boiled eggs for added protein.
- Use vegetable broth and omit the sour cream for a vegan version.
- Add a dollop of horseradish cream for a spicy kick.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- Chill the soup for at least 2 hours before serving to allow the flavors to meld.
- Adjust the seasoning to taste before serving.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup gently on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the soup in chilled bowls for an extra refreshing touch.
Garnishes:
Fresh parsley, chopped hard-boiled eggs, horseradish cream.
Pairings:
Crusty bread, smoked salmon, boiled potatoes.
Suggested side dishes:
Green salad, roasted vegetables, grilled chicken.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to thoroughly wash and peel the beets before using them in the recipe.
Food history:
Borscht is a traditional soup from Eastern Europe, typically made with beets and sour cream. It is often served cold in the summer months.
Flavor profiles:
The soup is sweet and earthy from the beets, tangy from the sour cream, and slightly acidic from the lemon juice.
Serving suggestions:
Serve the soup as a light lunch or dinner on a hot summer day.
Related Categories
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Region: Russian
Taste: Tangy, Sour, Salty, Refreshing