Refreshing Summer Borscht
Experience the ultimate summer refreshment with this delightful Refreshing Summer Borscht, a vibrant twist on the traditional Lithuanian cold beet soup. This dish combines the earthy sweetness of beets with the crispness of fresh cucumbers and a tangy sour cream base, resulting in a stunning pink hue that’s as pleasing to the eyes as it is to the palate. Perfect for those sweltering summer days, this soup is served ICE cold and can be garnished with chopped hard-boiled eggs for an extra touch of richness. One taste of this chilled delight, and you'll find yourself eagerly awaiting the first warm days of the season to whip it up again!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
canned beets
28 ounces (drained and julienned or sliced)
large cucumber
1 (peeled and diced)
white vinegar
2 tablespoons (none)
sour cream
1 1/2 cups (none)
dried dill weed
2 teaspoons (none)
Instructions
1
Begin by draining the canned beets, making sure to reserve the liquid. If you're using whole or sliced beets, slice them into julienne (matchstick) pieces for a nice texture.
2
Peel the cucumber and dice it into a relatively large and chunky consistency for a satisfying crunch. Place about 3/4 cup of the julienned beets in a separate bowl to reserve for later.
3
In a large mixing bowl, combine the remaining beets and diced cucumber. Pour in the reserved beet juice and add 14 ounces of cold water along with 2 tablespoons of white vinegar. Stir thoroughly to blend the flavors.
4
Now, in the bowl with the reserved julienned beets, gradually stir in 1/2 cup of sour cream. This method helps to keep the sour cream smooth and prevents it from clumping in the soup. Continue to mix until completely smooth, then incorporate another 1/2 cup of sour cream, stirring until combined.
5
Next, add 1/4 cup of the beet juice from the large bowl to the sour cream mixture, mixing until you achieve a consistent texture. Finally, add the last 1/2 cup of sour cream and stir until all lumps are gone, ensuring the mixture is creamy and liquid-like.
6
Pour the smooth sour cream and beet mixture back into the large bowl with the other ingredients. Give it a good stir to combine everything well. Taste the soup, and adjust the vinegar to your preference if necessary.
7
Sprinkle in the dried dill and mix thoroughly. While around 2 teaspoons is a good starting point, feel free to add extra for an even more aromatic touch.
8
Cover the soup and refrigerate for at least 2 hours to chill thoroughly. Serve in pre-chilled bowls, and if desired, garnish with chopped hard-boiled eggs for an added layer of flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Refreshing Summer Borscht?
It is a vibrant twist on traditional Lithuanian cold beet soup that combines earthy beets with crisp cucumbers in a tangy sour cream base.
What are the main ingredients in this recipe?
The main ingredients include canned beets, a large cucumber, white vinegar, sour cream, and dried dill weed.
How should I prepare the canned beets?
Drain the beets while reserving the liquid, then slice them into julienne or matchstick-sized pieces for the best texture.
Why do I need to reserve the beet liquid?
The reserved beet juice is used as a base for the soup and provides the signature vibrant pink color.
How should the cucumber be cut?
The cucumber should be peeled and diced into a relatively large and chunky consistency to provide a satisfying crunch.
What is the ratio of water to beet juice?
The recipe calls for adding 14 ounces of cold water to the reserved beet juice.
What type of vinegar is used?
The recipe specifies using 2 tablespoons of white vinegar to provide a tangy flavor.
How do I prevent the sour cream from clumping?
Gradually stir the sour cream into a small portion of reserved julienned beets first, mixing until smooth before adding it to the main soup.
How much sour cream is needed for this borscht?
A total of 1 1/2 cups of sour cream is used to create the creamy base.
When should I add the dried dill weed?
Sprinkle in the dried dill after combining the sour cream mixture with the beet base and before refrigerating.
How much dill should I use?
The recipe suggests 2 teaspoons, but you can add more for a more aromatic touch.
How long does the soup need to chill?
The soup should be covered and refrigerated for at least 2 hours to ensure it is thoroughly chilled.
What temperature should the soup be served?
This soup is best served ice cold, ideally in pre-chilled bowls.
What is a recommended garnish for this dish?
Chopped hard-boiled eggs are a perfect garnish to add richness and extra texture.
What does 'julienne' mean in this context?
It means to slice the beets into thin, matchstick-shaped pieces.
Can I adjust the acidity of the soup?
Yes, you should taste the soup before chilling and adjust the vinegar to your personal preference.
Is this soup a variation of a specific cuisine?
Yes, it is a refreshing twist on traditional Lithuanian cold beet soup.
What color is the final soup?
The soup has a stunning, vibrant pink hue.
Can I use fresh beets instead of canned?
The recipe specifically calls for canned beets, but if using fresh, they would need to be cooked and the cooking liquid reserved.
How many ingredients are in this recipe?
There are 5 primary ingredients listed, plus water.
Should the cucumber be peeled?
Yes, the recipe instructions suggest peeling the cucumber before dicing it.
How is the sour cream mixture incorporated?
It is mixed with a bit of beet juice until creamy and liquid-like before being poured back into the large bowl.
What provides the 'crunch' in the soup?
The chunky diced cucumber provides the primary crunch in the recipe.
Is this a hot or cold soup?
This is a cold soup specifically designed for summer refreshment.
Can I use whole beets?
Yes, if you use whole canned beets, simply slice them into matchstick pieces during the preparation phase.
What is the final consistency of the soup?
The soup should be smooth and creamy with pieces of beet and cucumber throughout.
Is dried dill better than fresh?
The recipe calls for dried dill weed, though fresh dill could likely be substituted for an even more aromatic flavor.
Can I make this ahead of time?
Yes, it is designed to be made ahead as it requires at least 2 hours of refrigeration.
What should I do if the sour cream has lumps?
Continue stirring the sour cream mixture with a small amount of liquid until all lumps are gone before adding it to the main pot.
Is this recipe suitable for hot weather?
Absolutely, it is specifically described as the ultimate summer refreshment for sweltering days.