Chilled Eastern European Beet Borscht with Hot Potatoes
Experience a refreshing twist on a classic Eastern European dish with this delightful Chilled Beet Borscht. Inspired by the rich culinary traditions of Jewish cuisine, this vibrant, ruby-red soup is a celebration of flavors that combines the earthiness of beets with a savory hint of lemon and the natural sweetness of onions. Served cold, each bowl hides a surprise: a steaming hot potato, creating a delightful contrast in temperatures that enchants the palate. Perfect for warm summer days or any time you crave a unique vegetarian dish, this borscht is not only easy to prepare, but it's also a beautiful addition to any meal. Enjoy it as a light starter, or pair it with crusty bread for a satisfying lunch.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Water
8 cups (Boiled in a stockpot)
Beets
8 large (Washed, trimmed, and cut into slices)
Sugar
1/2 cup (Standard granulated sugar)
Onion
1 medium (Peeled and cut in half)
Salt
1 tablespoon (To taste)
Lemon Juice
1/2 cup (Freshly squeezed from about 4 lemons or bottled)
Small Potatoes
6 small (Preferably red-skinned, boiled and peeled)
Sour Cream
For serving (As desired)
Instructions
1
In a large stockpot, bring 8 cups of water to a rolling boil.
2
While the water heats, prepare the beets. Scrub them thoroughly under running water to remove all dirt and sand. Carefully trim the root and stem ends, discarding them.
3
Cut the cleaned beets into large slices, approximately 2-3 inches thick.
4
Once the water is boiling, add the beet slices, halved onion, lemon juice, salt, and sugar to the pot.
5
Reduce the heat to medium and let the mixture boil for about 1 hour, until the beets are tender.
6
After boiling, remove the pot from heat and allow the beets to cool enough to handle.
7
Peel the cooled beets and chop them coarsely using a food processor. Return the chopped beets to the broth and stir well.
8
Refrigerate the pot for several hours, or until the borscht is completely chilled.
9
About 30 minutes before serving, boil the small potatoes in salted water until tender. Drain and peel them carefully.
10
To serve, place a hot potato in the center of each soup bowl and ladle the cold borscht over the hot potato. Serve with a dollop of sour cream on the side for added richness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Eastern European Beet Borscht?
It is a refreshing, vibrant, ruby-red cold soup made from beets, inspired by Jewish culinary traditions and served with a hot potato.
Is this beet borscht recipe vegetarian?
Yes, this recipe is a vegetarian dish.
How many beets are needed for this recipe?
The recipe requires 8 large beets.
How do I prepare the beets before boiling?
Scrub them thoroughly to remove dirt, trim the root and stem ends, and cut them into slices approximately 2-3 inches thick.
How long should the beets be boiled?
The beets should be boiled for about 1 hour or until they are tender.
Do I peel the beets before cooking?
No, you should peel the beets after they have been boiled and allowed to cool.
What gives the borscht its sweet and sour flavor?
The combination of 1/2 cup of sugar and 1/2 cup of lemon juice creates the signature flavor profile.
How are the beets processed after boiling?
Once cooled and peeled, the beets are coarsely chopped using a food processor before being returned to the broth.
How long should the borscht be chilled?
The soup should be refrigerated for several hours until it is completely chilled.
How are the potatoes prepared?
Boil 6 small potatoes in salted water until tender, then drain and peel them.
What is the unique way this soup is served?
A hot, freshly boiled potato is placed in the center of the bowl, and the ice-cold borscht is ladled over it.
What type of potatoes work best?
Small potatoes, preferably red-skinned, are recommended for this recipe.
Can I use bottled lemon juice?
Yes, you can use either freshly squeezed lemon juice from about 4 lemons or bottled lemon juice.
What garnish is suggested for this borscht?
A dollop of sour cream on the side is recommended for added richness.
How much water is used for the soup base?
The recipe calls for 8 cups of water.
Is the onion chopped before boiling?
No, the medium onion should be peeled and cut in half before being added to the pot.
What is the calorie count for this dish?
The specific calorie count is not provided in the recipe data.
Is this a good dish for summer?
Yes, it is described as perfect for warm summer days due to its chilled serving temperature.
Can this soup be served as a main course?
It can be enjoyed as a light starter or paired with crusty bread for a satisfying lunch.
How much salt is included in the recipe?
The recipe uses 1 tablespoon of salt, though it can be adjusted to taste.
What is the primary color of the soup?
The soup has a vibrant, ruby-red color.
When should I start boiling the potatoes?
Start boiling the potatoes about 30 minutes before you plan to serve the meal.
How do I ensure the beets are clean?
Scrub them thoroughly under running water to remove all traces of dirt and sand.
What cultural tradition does this recipe follow?
It is inspired by Eastern European and Jewish cuisine.
Can I use a food processor for the beets?
Yes, the instructions recommend using a food processor to coarsely chop the beets after boiling.
Is the soup broth clear or thick?
The broth is liquid but becomes textured once the coarsely chopped beets are stirred back in.
How many servings does this recipe make?
While the exact serving count isn't specified, it uses 6 potatoes, suggesting roughly 6 servings.
Does the recipe use fresh or dried herbs?
The basic recipe provided does not list specific herbs, focusing on the flavor of beets, onion, and lemon.
Can I make this recipe in advance?
Yes, because it requires several hours of chilling, it is an excellent make-ahead dish.
What is the texture of the finished beets?
The beets should be tender from boiling and coarsely chopped for a rustic texture.