Cool Late Summer Borscht

This vibrant Cold Borscht is a perfect antidote to summer heat, offering a delightful balance of earthy sweetness and bright acidity. The roasted beets provide a deep, rich foundation that is lightened by the tartness of apple juice and fresh lemon. Unlike its hot counterparts, this version is served chilled, making it incredibly refreshing. The addition of nonfat yogurt adds a luxurious, creamy texture without weighing down the palate. It&# 226;ÂÂs a visually stunning dish with its jewel-toned red broth, best enjoyed as a light lunch or an elegant starter. Garnished with crisp cucumbers and peppery radishes, it offers wonderful textural contrast. Simple to prepare yet impressive enough for guests, this soup highlights the best of late summer produce.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 8

Calories: 381.8

Dietary: Gluten-free, Low-cal, Vegetarian

Description

This vibrant Cold Borscht is a perfect antidote to summer heat, offering a delightful balance of earthy sweetness and bright acidity. The roasted beets provide a deep, rich foundation that is lightened by the tartness of apple juice and fresh lemon. Unlike its hot counterparts, this version is served chilled, making it incredibly refreshing. The addition of nonfat yogurt adds a luxurious, creamy texture without weighing down the palate. It&# 226;ÂÂs a visually stunning dish with its jewel-toned red broth, best enjoyed as a light lunch or an elegant starter. Garnished with crisp cucumbers and peppery radishes, it offers wonderful textural contrast. Simple to prepare yet impressive enough for guests, this soup highlights the best of late summer produce.

Ingredients

3 pound Beets (about 12 medium)
4 cup Apple juice
4 cup Water
6 tablespoon Lemon juice
1 ea Pinch of salt
2 cup Nonfat plain yogurt
1/2 cup Nonfat plain yogurt, garnish
6 lg Red radishes, diced, garnish
1/2 cup Seedless cucumber,diced,garn

Directions

1
Preheat oven to 350 degrees F (177ÃÂ°C).
2
Wash beets thoroughly; trim stems and roots, leaving about one inch of stem intact to prevent bleeding.
3
Wrap each beet individually in aluminum foil and place them on a baking sheet.
4
Bake for 1 1/2 hours or until the beets are tender when pierced with a fork.
5
Remove from oven and let cool until they can be handled.
6
Rub off the skins using your hands or a paper towel; they should slip off easily.
7
Coarsely grate the peeled beets using a box grater or food processor.
8
Place the grated beets into a heavy-bottomed pot.
9
Add the apple juice, water, lemon juice, and a pinch of salt to the pot.
10
Bring the mixture to a boil over medium-high heat.
11
Reduce heat to low and simmer, partially covered, for 15 minutes, skimming off any foam that rises to the top.
12
Remove from heat and allow the soup to cool to room temperature.
13
In a separate bowl, whisk 2 cups of yogurt with about 3 cups of the cooled soup to temper the yogurt.
14
Gradually whisk this yogurt mixture back into the main pot of soup until thoroughly combined.
15
Cover and refrigerate the soup until completely chilled, at least 4 hours or overnight.
16
Serve the cold borscht in bowls, topping each with a dollop of extra yogurt.
17
Garnish with diced radishes and cucumbers just before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 381.8kcal

% Daily Value *
Total Fat 6.1g10%
Saturated Fat 3.0g15%
Cholesterol 16.5mg6%
Sodium 97871.4mg4078%
Total Carbohydrate 73.9g25%
Dietary Fiber 12.6g51%
Sugars 57.1g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: borscht, cold soup, beets, summer soup, vegetarian, yogurt, apples, lemon, refreshing, slavic cuisine, healthy dinner, meal prep, radishes, cucumber, roasted beets, light lunch, plant based, low calorie, comfort food, chilled soup

Read it online: https://www.chefs-mate.com/recipe/cool-late-summer-borscht/