Cold Borscht
- Total Time
- One hour
- Rating
- Comments
- Read comments
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Ingredients
- 10large or 20 small precooked (canned or vacuum-packed) beets
- 1onion, peeled and mostly quartered, root end attached
- 2½teaspoons salt, or to taste
- 2tablespoons sugar, or to taste
- ¼cup lemon juice, or to taste
- Chilled boiled potatoes, for serving, optional
- Sour cream or yogurt, for serving
Nutritional analysis per serving (14 servings)
52 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 1 gram protein; 215 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2½ quarts (10 cups) water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes.
- Step 2
Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar and lemon juice to taste. Cover and refrigerate overnight. Serve chilled, with chilled boiled potatoes added to soup, if desired. Garnish with a dollop of sour cream or yogurt.
Private Notes
Comments
No... In this recipe you should use water, chicken stock won't make it better. This is summer soup from the Baltic countries, chicken stock has nothing to do with this recipe.
How about using chicken stock instead of water???
A suggestion: hot, not cold, freshly boiled potatoes. The contrast between the hot potatoes and the cold borscht is very refreshing. Also, lots of chopped dill.
I used the basics of this recipe to try for the taste of my childhood. Using fresh beets, I washed them, boiled them, then refrigerated the beets and water overnight. The next day I peeled the beets with my fingers and grated them with a food processor. Then I added a bunch of the grated beets to the water the beets had been cooked in. Next a bit of lemon juice and salt (no sugar for me). Ate it with warm potatoes and sour cream. Zowie, just like my mother’s, though she used sugar and sour salt
Any idea how many pounds of beets the recipe calls for?
How many servings are in this recipe? Where can I find an honest recommendation for precooked beets? Do you put a potato in each bowl or do you slice them? Thanks.
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