Fresh beets and cucumber combine in cool Summer Borscht
July is prime growing season in Pennsylvania. More than 20 fruits and vegetables are in season this month. The Senior Farmers Market Nutrition Program will supply you with plenty of fresh produce. (Click here>> for more information.) This is a great opportunity to try some new recipes.
Borscht is a hearty Eastern European beet soup. It’s traditionally made with beets, potatoes, cabbage, garlic and seasonings. This lighter version is made with cucumbers and served cold.
Summer Borscht
Ingredients:
5 medium fresh beets (about 2 lbs. without tops)
1 tbsp. Kosher salt
2 cups chicken stock
16 ozs. sour cream, plus extra for serving
½ cup plain yogurt
¼ cup sugar
2 tbsp. lemon juice, freshly squeezed
2 tsp. Champagne vinegar or apple cider vinegar
1 ½ tsp. freshly ground black pepper
2 cups cucumber, seeds removed, diced
½ cup chopped scallions, white and green parts
2 tbsp. fresh dill, chopped
Directions:
Place the beets in a large pot of boiling salted water. Cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon. Set aside to cool.
Strain 1 ½ cups of beet cooking liquid through a fine sieve into a large bowl. Allow the liquid to cool. Then whisk in the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, salt and pepper.
Peel the cooled beets. You can use a small paring knife or rub the skins off with your hands. Cut the beats into ¼-inch dice. Add the diced beets, diced cucumber, scallions and dill to the soup liquid. Cover with plastic wrap. Put in the refrigerator for at least 4 hours or overnight. Season to taste and serve cold. Add a dollop of sour cream and a sprig of fresh dill to each bowl, if desired.
Source: FoodNetwork.com
