CHILLED BORSCHT - COLD BEET SOUP
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?
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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 |
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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.
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
Nellie
