Cold Beet Borscht Recipe From “My Mother’s Kitchen book” by Mimi Sheraton

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Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian, Romanian, and Ashkenazi Jewish cuisines. - Wikipedia.

Beets for this refreshing cold soup were sometimes finely diced, other times coarsely grated. We liked best whichever we were being served, and I still alternate, indiscriminately.

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Canned beets can also be used for this soup with excellent if slightly less flavorful results. Use whole beets even though you will dice or grate them, as they have more taste and better color. For the above recipe use a 1-pound can of whole beets. Dice or grate. Cook for 10 minutes in a combination of their own canning liquid plus 1 Β½ cans of water, to make a total of 4 cups of liquid. Proceed with the recipe as described below.

Cold Beet Borscht Recipe

Cold Beet Borscht Recipe

from votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 1 min
Course Appetizer, Soup
Cuisine Eastern European
Servings 1 Quart
Calories 565 kcal

Ingredients
  

  • 3 Large Fresh Beets 4 medium beets will do as well
  • 1 Β½ Juice of lemons approximately
  • 1 Pinch Salt
  • 1 Pinch Sour Salt (optional)
  • 5 Cups Water
  • 2 Extra Large Whole Eggs or 4 yolks
  • 1 Pinch sugar if needed
  • 1 To taste White Pepper
  • Sour Cream For Garnish
  • Boiled Potatoes Optional

Instructions
 

  • Wash and peel the beets and cut into fine dice or grate on the coarse side of a grater. Place in a saucepan with the juice of Β½ lemon, a pinch each of salt and sour salt, and the 5 cups of water.
  • Bring to a boil, reduce the heat, cover, and simmer until the beets are tender, about 40 minutes. Add the juice of another Β½ lemon. Remove from heat.
  • Using whole eggs results in a creamier, thicker borscht, but it is much trickier to add the hot beet soup to the whole eggs without having them coagulate. If you feel inexperienced with this process, use just the yolks. In either case, beat the eggs with a fork until they are thin and watery.
  • Slowly ladle some of the hot borscht into the eggs, beating constantly. When all the egg mixture is beaten into the soup, pour the soup back and forth between the pot and a bowl or pitcher about 10 or 15 times until the mixture is smooth, airy, and creamy.
  • Halfway through, add more lemon juice to produce a winey effect; add a tiny pinch of sugar, if necessary, and salt and white pepper as needed. Continue pouring to blend. Chill thoroughly.

Notes

It is best to add sour cream shortly before serving so that the borscht will keep longer. The sour cream can simply be served on the side, to be spooned in at the table. Or you can add sour cream (about 1 heaping tablespoon per cupful of borscht) to the soup in a jar. Close tightly and shake vigorously to blend. Fluffy, dry, hot boiled potato is wonderful in the middle of this ice-cold soup.
Nutrition Facts
Cold Beet Borscht Recipe
Amount per Serving
Calories
565
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
417
mg
139
%
Sodium
 
935
mg
41
%
Potassium
 
3030
mg
87
%
Carbohydrates
 
96
g
32
%
Fiber
 
28
g
117
%
Sugar
 
61
g
68
%
Protein
 
29
g
58
%
Vitamin A
 
874
IU
17
%
Vitamin C
 
126
mg
153
%
Calcium
 
271
mg
27
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 565kcalCarbohydrates: 96gProtein: 29gFat: 13gSaturated Fat: 4gCholesterol: 417mgSodium: 935mgPotassium: 3030mgFiber: 28gSugar: 61gVitamin A: 874IUVitamin C: 126mgCalcium: 271mgIron: 9mg
Keyword Cold Borscht Recipe Canned Beets, Cold Borscht Recipe Lithuanian, Easy Beet Borscht Recipe, Easy Cold Borscht Recipe, Quick Cold Borscht Recipes
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