Ingredients with Measurements:
- 6 medium beets, peeled and grated
- 2 cups plain yogurt
- 1 cup sour cream
- 4 cups vegetable broth
- 1 large cucumber, peeled and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh dill for garnish
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a large mixing bowl, combine grated beets, diced cucumber, and diced red onion.
2. In a blender or food processor, puree yogurt, sour cream, vegetable broth, minced garlic, olive oil, red wine vinegar, and honey until smooth.
3. Pour the yogurt mixture over the beet mixture and stir until well combined.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
6. When ready to serve, ladle the cold borscht into serving bowls.
7. Garnish with fresh dill and a dollop of sour cream.
Time:
Preparation time: 20 minutes
Cooking time: None
Chilling time: 2 hours or overnight
Temperature:
Serve cold
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 24g
Protein: 9g
Fiber: 5g
Sodium: 650mg
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- White wine vinegar can be used instead of red wine vinegar.
- Maple syrup can be used instead of honey.
Variations:
- Add boiled and diced potatoes for a heartier soup.
- Use roasted beets for a deeper flavor.
- Add chopped hard-boiled eggs for extra protein.
Tips and tricks:
- Wear gloves when grating beets to avoid staining your hands.
- Adjust the amount of sour cream to your liking for a creamier or tangier soup.
- Make sure to chill the soup for at least 2 hours or overnight to allow the flavors to meld together.
Storage instructions:
Store leftover borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve cold.
Presentation ideas:
Serve in a clear glass bowl to showcase the vibrant colors of the soup.
Garnishes:
Fresh dill and a dollop of sour cream.
Pairings:
- Crusty bread or garlic bread.
- Grilled chicken or fish.
Suggested side dishes:
- Garden salad.
- Roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, add more grated beets or sour cream to thicken it up.
Food safety advice:
- Make sure to wash and peel the beets before grating them.
- Store leftover soup in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Borscht is a traditional soup from Eastern Europe, particularly popular in Russia, Ukraine, and Poland. It is typically made with beets, but can also include other vegetables like cabbage, carrots, and potatoes.
Flavor profiles:
The cold borscht is tangy and slightly sweet with a creamy texture and a refreshing crunch from the cucumber and red onion.
Serving suggestions:
Serve as a light and refreshing appetizer or as a main course for a vegetarian meal.
Related Categories
Cooking Method: N/A
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Region: Russian
Taste: Tangy, Sour, Creamy, Refreshing