Truth be told, I eat soup year round-hot and cold. Certain soups can be eaten both ways. Potato leek soup, or vichysoise is one, and borscht is another. Here’s a beet borscht that I put together with beets and dill bought from Medina’s Produce at the Kingstowne Farmers Market.
The real kicker is the dill juice! It gives the soup a nice sour zip. Enjoy this soup as hot are as chilled as you wish.
- 6 medium beets
- 2 cups chicken stock
- 2 tablespoons vinegar
- juice 1 lemon
- 2-3 tablespoons dill pickle juice
- 1/4 cup sugar, or to taste
- salt and pepper to taste
- sour cream to garnish
- bunch fresh dill, chopped to garnish
Thoroughly rinse and clean beets. Cut stems approximately 3-4 inches above beet. Place beets in pan and cover with water. Bring to boil and reduce heat to simmer. Simmer covered for about an hour, or until tender.
Remove beets from water and allow to cool. Reserve about a quart and a half of the beet liquid. When beets are cool, peel and dice them into bite-size pieces.
Return beets and beet broth to the pan and heat over medium low heat. Add chicken stock, vinegar, lemon juice, and dill pickle juice. Salt and pepper to taste.
Serve when warmed, or allow to cool to room temperature. Garnish with a dollop of cold sour cream and fresh dill.