Ingredients with Measurements:
- 6 medium beets, peeled and grated
- 4 cups chicken or vegetable broth
- 2 cups plain yogurt
- 2 cups sour cream
- 1 large cucumber, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hard-boiled eggs, chopped
- Fresh dill, chopped (for garnish)
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Blender or food processor
- Serving bowls
Step-by-step instructions:
1. In a large pot, bring the chicken or vegetable broth to a boil. Add the grated beets and reduce the heat to low. Simmer for 30 minutes, or until the beets are tender.
2. In a mixing bowl, whisk together the yogurt, sour cream, white vinegar, sugar, salt, and black pepper. Set aside.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the cooked onion and garlic to the pot with the beets. Stir to combine.
5. Let the soup cool to room temperature, then stir in the diced cucumber and chopped hard-boiled eggs.
6. Chill the soup in the refrigerator for at least 2 hours, or until completely cold.
7. To serve, ladle the cold borscht into bowls and top with a dollop of the yogurt and sour cream mixture. Garnish with fresh dill.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
5. Temperature:
Simmer the beets in the broth over low heat.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 310
Fat: 21g
Carbohydrates: 19g
Protein: 12g
Sodium: 650mg
Sugar: 14g
Substitutions for ingredients:
- Greek yogurt can be substituted for plain yogurt.
- Red wine vinegar can be substituted for white vinegar.
- Fresh parsley or cilantro can be substituted for fresh dill.
Variations:
- Add shredded cooked chicken or beef for a heartier soup.
- Use vegetable broth and omit the hard-boiled eggs for a vegan version.
- Add chopped fresh tomatoes for a more complex flavor.
Tips and tricks:
- Wear gloves when grating the beets to avoid staining your hands.
- Chill the soup for at least 2 hours to allow the flavors to meld.
- Adjust the amount of sugar and vinegar to taste.
Storage instructions:
Store leftover borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the borscht gently on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the borscht in chilled bowls for a refreshing presentation.
Garnishes:
Garnish the borscht with fresh dill for a pop of color and flavor.
Pairings:
Serve the borscht with a crusty bread or crackers for dipping.
Suggested side dishes:
Pair the borscht with a simple green salad or roasted vegetables for a complete meal.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Refrigerate leftover borscht promptly to prevent bacterial growth.
Food history:
Borscht is a traditional Ukrainian soup made with beets, sour cream, and other vegetables. It is often served cold in the summer months.
Flavor profiles:
The borscht has a sweet and tangy flavor from the beets and vinegar, and a creamy texture from the yogurt and sour cream.
Serving suggestions:
Serve the borscht as a refreshing appetizer or light lunch.
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Region: Ukrainian