Ingredients with Measurements:
- 2 medium beets, peeled and grated
- 1 large cucumber, peeled and grated
- 1 small red onion, finely chopped
- 1 small bunch of fresh dill, finely chopped
- 1 small bunch of fresh parsley, finely chopped
- 4 cups of vegetable broth
- 1 cup of plain Greek yogurt
- 1/4 cup of apple cider vinegar
- 1 tablespoon of honey
- Salt and black pepper to taste
- 1/2 cup of thinly sliced radish
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Serving bowls or glasses
Step-by-step instructions:
1. In a blender or food processor, puree the grated beets, cucumber, red onion, dill, parsley, and vegetable broth until smooth.
2. Pour the mixture into a large mixing bowl and stir in the Greek yogurt, apple cider vinegar, honey, salt, and black pepper.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. When ready to serve, ladle the cold borscht into serving bowls or glasses and top with thinly sliced radish.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Total time: 2 hours and 20 minutes
Temperature:
Refrigerate for at least 2 hours or overnight.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 2g
Carbohydrates: 22g
Protein: 7g
Fiber: 4g
Sugar: 16g
Sodium: 570mg
Substitutions for ingredients:
- You can use sour cream instead of Greek yogurt.
- You can use white vinegar instead of apple cider vinegar.
- You can use maple syrup instead of honey.
Variations:
- You can add boiled and diced potatoes to the borscht.
- You can add chopped hard-boiled eggs to the borscht.
- You can add sliced avocado to the borscht.
Tips and tricks:
- Use a food processor or blender to puree the vegetables for a smoother texture.
- Adjust the amount of honey and vinegar to your taste.
- Serve the borscht very cold for maximum refreshment.
Storage instructions:
Store the borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve the borscht cold, do not reheat.
Presentation ideas:
Serve the borscht in clear glasses or bowls to show off the vibrant color.
Garnishes:
Garnish with fresh dill, parsley, or sliced radish.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
Serve with a green salad or grilled vegetables.
Troubleshooting advice:
- If the borscht is too thick, add more vegetable broth or water.
- If the borscht is too thin, add more Greek yogurt.
Food safety advice:
- Make sure to wash all vegetables thoroughly 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, typically made with beets, vegetables, and sour cream.
Flavor profiles:
This cold borscht is tangy, slightly sweet, and refreshing.
Serving suggestions:
Serve as a light lunch or appetizer.
Related Categories
Cooking Method: N/A
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Region: Russian
Taste: Tangy, Sour, Refreshing, Earthy