Our changing climate has spurred on warmer than usual temperatures. This has inspired me to try cold soup recipes, such as this chilled beet borscht. This is a straightforward and delicious recipe to serve your family and friends on a hot summer day, especially when vegetables are in season at your local farmers market.
As a young girl, beets were not one of my favorite vegetables, perhaps because they were canned. I discovered as an adult that fresh beets are far superior to their canned cousins. There are so many fabulous recipes for beets and beet greens. You must give this recipe a try!
Inspired by the Moosewood Cookbook, written by Mollie Katzen
Serves 6
Ingredients:
- 4 large beets (I used 6 medium-sized)
- 3 cups filtered water
- 1 tsp sea salt
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp raw honey
- 1/2 tsp coarsely ground black pepper
- 2 tsp dried dill or 1 tsp freshly minced dill
- 3 small-medium pickling cucumbers, peeled and grated
- 3 finely minced green onions (whites and greens)
- 2 cups buttermilk
- Optional garnishes: a spoonful of Greek yogurt, slices of boiled potato, and/or chopped hard boiled egg
Instructions:
- Peel and trim the beets. Save the nutrient-rich beet greens for other recipes that can be found online. In a 4-quart saucepan (medium-size), place the beets, water, and salt and bring to a boil. Lower the heat and simmer, partially covering the pot, until the beets are tender, approximately 20 – 30 minutes. Remove the beets with a slotted spoon. Transfer the beet broth to a medium to large bowl.
- When the beets are cool enough to handle, grate them with a microplane grater and return them to the beet broth.
- Stir in the remaining ingredients except the buttermilk and garnishes. Cover and chill the beets and their broth in the refrigerator for an hour or two.
- Remove the beets from the refrigerator and stir in the buttermilk. Taste to adjust and add salt, pepper, lemon juice (if you like more), and honey. Serve topped with any of the suggested garnishes.
Note: I have used almond milk in place of buttermilk, and it is delicious. The buttermilk makes the soup thicker.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
