COLD BORSCHT

 

3 large fresh beets                                     2 cups low-sodium vegetable broth   

½ cup plain yogurt                          ½ cup whole milk-soured (or sour cream)  

1 Tblsp fresh orange zest                                   2 Tblsp apple cider vinegar

¼ cup fine granulated sugar                      ½ - 1    English cucumber - diced

½ cup diced scallions                                                     2 Tblsp + fresh dill

Salt & pepper* to taste                               additional sour cream for garnish

 

1)    Removed stems and gently clean beets under cold running water, careful not to tear the skins.  In large saucepot, cover with cold water and bring to boil.  Boil until fork tender but not mushy – about 30 minutes.

2)    While beets are cooking, peel and small dice cucumber and scallions.

3)    When beets are done, strain through sieve and reserve liquid.  Using paper towels and working on cutting board lined with parchment, (to avoid staining), gently rub beets to remove skins.  Allow beets to cool slightly.

4)    In large mixing bowl whisk together 11/2 cups of reserved beet liquid, the vegetable stock, yogurt, soured milk, (or sour cream), orange zest, vinegar, and sugar. 

5)    Small dice cooled beets and add to mixing bowl along with cucumber, scallions and 2 Tblsp fresh dill, salt and pepper to taste.

6)    Cover and refrigerate overnight or at least 2 hours.

 

When ready to serve, drop dollop of sour cream and sprinkling of fresh dill in large serving bowl or into individual serving bowls.

 

*I prefer white pepper as this doesn’t show up in the soup, but not everyone cares for the flavor.  Use your own preference. 

 

                                                      Makes 14  4-oz servings