Summer Borscht

borscht-collage-500.jpg

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.

Summer Borscht

serves 6-8

Ingredients

  • 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

Directions

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.

8 Responses to “Summer Borscht”

  1. We are on the same wavelength :) Just had my dad’s borscht in Seattle (he makes the best one)
    http://cooking-shopping-crafts-etc.blogspot.com/2008/07/in-seattle-daddys-borsht.html

  2. I love borscht. This looks delicious, nice and simple. Great photos!

  3. I’ve been intrigued by borscht for awhile now- this sounds like it was easy to make and looks absolutely wonderful. I’ll have to try your recipe soon!

  4. Great minds think alike! I just posted a few cold soups on my blog this week, including a basic recipe for summer borscht. Can’t wait to try your version.

    And I’ve seen some avocado-based ones around lately, too.

  5. Glad I’m not the only one that used dill pickle juice as flavoring….
    Thanks the for the great idea… Chilled Borscht. I’ve been having fun with beets lately, and forgot this…

  6. [...] served hot or cold, don’t miss the hot pink Summer Borscht by The Houndstooth Gourmet, featuring beets from the Kingstowne Market, VA (Fridays, [...]

  7. [...] Summer Borscht [Houndstooth Gourmet] [...]

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