This luscious beet soup, served with a dollop of rich, tart sour cream and plenty of salady garnishes (cubed boiled potatoes, crunchy diced radishes, chopped hard-boiled eggs and fragrant, coarsely chopped dill), seems the very essence of Russian cooking: sustaining food that still carries hints of its homey peasant influences.
Slideshow: More Chilled Soups
2 pounds medium beets, peeled and quartered
11 cups water
1/4 cup plus 1 tablespoon sugar
1/4 cup fresh lemon juice
2 tablespoons cider vinegar
Salt and freshly ground pepper
1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes
1 pound Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
1 cup finely diced radishes
4 scallions, thinly sliced
3 large hard-cooked eggs, peeled and coarsely chopped
1/4 cup coarsely chopped dill
1/4 cup coarsely chopped flat-leaf parsley
Sour cream or crème fraîche, for serving
How to Make It
In a large pot, cover the quartered beets with the water and bring to a boil. Simmer over moderately low heat until the beets are tender when pierced with a fork, about 30 minutes. Using a slotted spoon, transfer the beets to a plate.
Coarsely shred the beets in a food processor. Return them to the pot and add the sugar, lemon juice and cider vinegar; season with salt and pepper. Refrigerate the soup until chilled, for at least 4 hours or preferably overnight.
Meanwhile, bring a small saucepan of salted water to a boil. Add the potato cubes and cook until tender, about 7 minutes. Drain and cool under cold water. Pat dry and transfer to a medium bowl. Add the cucumbers, radishes, scallions, eggs, dill and parsley.
Ladle the chilled borscht into bowls. Garnish with the vegetable and chopped egg mixture, top with a generous dollop of sour cream and serve.
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