Ingredients with Measurements:
- 6 medium beets, peeled and grated
- 2 cups plain yogurt
- 1 large cucumber, peeled and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
- Fresh dill, chopped (optional)
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, combine grated beets, diced cucumber, and diced red onion.
2. In a separate bowl, whisk together yogurt, minced garlic, olive oil, white wine vinegar, honey, salt, and black pepper.
3. Pour the yogurt mixture over the beet mixture and stir until well combined.
4. Gradually add water, stirring constantly, until desired consistency is reached.
5. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
6. Before serving, stir well and adjust seasoning if necessary.
7. Ladle into bowls and garnish with fresh dill, if desired.
Time:
Preparation time: 20 minutes
Cooking time: None (cold soup)
Temperature:
Refrigerate for at least 2 hours or overnight before serving.
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 21g
Protein: 8g
Sodium: 560mg
Fiber: 4g
Sugar: 16g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Red wine vinegar can be used instead of white wine vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add cooked and diced potatoes for a heartier soup.
- Add hard-boiled eggs for a protein boost.
- Use sour cream instead of yogurt for a richer soup.
- Add chopped fresh herbs such as parsley or mint for extra flavor.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- Use a food processor or blender to grate the beets quickly and easily.
- Adjust the amount of water to achieve your desired consistency.
- Serve with crusty bread for a complete meal.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This soup is meant to be served cold, but if you prefer it warm, you can gently heat it on the stove over low heat, stirring constantly.
Presentation ideas:
Serve in chilled bowls or glasses for an elegant presentation.
Garnishes:
Fresh dill, chopped hard-boiled eggs, or a dollop of sour cream.
Pairings:
Crusty bread, crackers, or a light salad.
Suggested side dishes:
Grilled chicken, roasted vegetables, or a quinoa salad.
Troubleshooting advice:
If the soup is too thick, add more water until desired consistency is reached. If it is too thin, add more yogurt or sour cream.
Food safety advice:
Be sure to refrigerate the soup promptly after serving and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Borscht is a traditional soup in Eastern European cuisine, typically made with beets, cabbage, and other vegetables. It is often served cold in the summer months.
Flavor profiles:
This soup is tangy, sweet, and savory, with a refreshing crunch from the cucumber.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a refreshing appetizer before a heavier meal.
Related Categories
Cooking Method: N/A
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Region: Russian
Taste: Tangy, Sour, Creamy, Refreshing