Cold Summer Borscht

Page: www.thewednesdaychef.com/the_wednesday_chef/2014/07/cold-summer-borscht.html

Cuisine: Eastern European | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

This is a delightful soup. As recommended by Luisa, it is perfect served cold from the refrigerator. And it is so beautiful--a brilliant magenta. I made certain changes. I roasted rather than boiling the beets. I skipped the potatoes. As I had about 20 ounces of peeled, roasted beets, I went with 3 eggs and a whole bunch of scallions. I used the fine grating disc and did the beets and eggs in the food processor. I then removed the grating disc and put the metal blade in and added the scallions and yogurt in place of the sour cream. I then continued processing and gradually added the quart of buttermilk. Perhaps because I used low-fat buttermilk and no potatoes, I saw no need to add the water. Were I to want to serve this as part of a fancy dinner party, I would strain the soup. But it is delicious just as it is, cold and as vibrant tasting as it is in appearance. I left out the dill, though I think it would be quite good with it added as well.

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