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CHILLED BORSCHT - COLD BEET SOUP

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This chilled beet soup takes me back to my Latvian summers. Every family cooks this soup and all restaurants have it in their menu during the summer time.  A cold soup on a hot summer day, the sweetness of the beets, crunch of the cucumbers and freshness of herbs: what can be better?
Ingredients for 5-6 servings:

1 pound beets, roasted
3 Persian cucumbers, julienned
3 tbsp. chopped dill
3 tbsp. chopped scallions (green onion)
4-5cups chilled boiled water
3-4 tbsp. fresh lemon juice  
1/2 tbsp. sugar
Sea salt
2-3 hard-cooked eggs, peeled and quartered
Sour cream, for garnish

Roast beets (how to roast beets you can find here: http://www.fromgardentosoupbowl.com/oven-roasted-beet.html ) and let them cool to room temperature. Slide the skins off the beets and grate them on a coarse side of the grater. Transfer the grated beets into a large bowl and add lemon juice,  salt and pepper, toss and let the beets to marinade a little bit while you are chopping greens.
 
Meanwhile, julienne cucumbers; chop green onion and dill and add them to beets.  Add water, salt, sugar and pepper and mix.  Cover and chill in refrigerator for at least 1 hour.
 
Ladle the soup in a bowl and serve with boiled egg and dollop of  sour cream or plain yogurt.    
Sincerely Yours,
Nellie
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog