Raspberry Borscht

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Servings: 8 Difficulty: Advanced
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A vibrant, chilled beet and raspberry soup with bright acidity and deep earthy sweetness.
Raspberry Borscht recipe image

This striking Raspberry Borscht transforms humble beets into a luxurious, jewel-toned chilled soup. The earthy depth of boiled beets is beautifully balanced by the tart freshness of raspberries, a touch of balsamic vinegar, and bright lemon juice. It’s a refreshing take on the classic Eastern European staple, perfect for warm evenings or as a sophisticated starter. The texture is smooth and velvety after straining, while the flavor profile offers a complex sweet-sour harmony. Serve it well-chilled for a cooling, visually stunning dish that impresses guests with its unique ingredient combination.

Raspberry Borscht recipe image
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Raspberry Borscht

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 97.6

Description

This striking Raspberry Borscht transforms humble beets into a luxurious, jewel-toned chilled soup. The earthy depth of boiled beets is beautifully balanced by the tart freshness of raspberries, a touch of balsamic vinegar, and bright lemon juice. It&# 226;ÂÂs a refreshing take on the classic Eastern European staple, perfect for warm evenings or as a sophisticated starter. The texture is smooth and velvety after straining, while the flavor profile offers a complex sweet-sour harmony. Serve it well-chilled for a cooling, visually stunning dish that impresses guests with its unique ingredient combination.

Ingredients

Directions

  1. Cut the tops off the beets, scrub them thoroughly, and place them in a large saucepan.
  2. Add enough water to cover the beets by an inch and add a pinch of salt.
  3. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30-45 minutes, until the beets are tender when pierced with a fork.
  4. Drain the beets, reserving at least 2 cups of the cooking liquid. Allow the beets to cool until they can be handled.
  5. Peel the cooled beets and cut them into quarters or eighths.
  6. Combine the beets, raspberries, minced red onion, and 2 cups of the reserved beet cooking liquid in a blender.
  7. Puree the mixture in batches until smooth.
  8. Strain the puree through a fine-mesh sieve into a large bowl to remove the raspberry seeds.
  9. Stir in the lemon juice, balsamic vinegar, and sugar. Mix until the sugar is completely dissolved.
  10. Taste the soup and adjust seasoning with additional lemon juice or sugar as needed to achieve the desired sweet-sour balance. Add a pinch of salt if necessary.
  11. Cover and chill the soup in the refrigerator until completely cold, at least 2 hours.
  12. Taste again before serving and adjust seasoning if needed.
  13. Serve in chilled bowls, garnished with a dollop of sour cream or vegan yogurt.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 97.6kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 163.4mg7%
Total Carbohydrate 21.8g8%
Dietary Fiber 6.4g26%
Sugars 15.4g
Protein 3.6g8%

* 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: beets, raspberries, chilled soup, borscht, vegetarian, vegan option, summer soup, beetroot, blended soup, appetizer, gluten free, refrigerator soup
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