5 Minute Summer Borscht Recipes

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Steps:

• Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.

Steps:

• Fill a medium saucepan with water, and bring to a boil. Add beets, and boil until beets are fork-tender, about 45 minutes. Drain beets, reserving cooking water, and let stand until cool enough to handle. Rub off skins.
• Heat olive oil in a medium stockpot over medium heat. Add chopped onion and minced garlic, and saute until translucent, about 5 minutes.
• Coarsely chop 1 1/2 carrots, and add to stockpot. Add leek, salt, and pepper. Coarsely chop half of the dill, and add to stockpot. Cook until carrots are almost tender, about 10 minutes.
• Cut beets into 1-inch chunks, and add to stockpot. Add wine, 2 cups of the reserved cooking liquid, and chicken stock. Let simmer until broth is flavorful, about 10 minutes. Season with salt and pepper. Remove the stockpot from heat, and transfer hot soup to a large bowl. Set bowl in ice-water bath to cool; skim off any fat.
• Using the small hole of a box grater, grate remaining 1/2 carrot and cucumber. Serve soup with a dollop of creme fraiche, garnished with grated carrot, grated cucumber, and remaining fresh dill. Give each serving a splash of red-wine vinegar, if desired.

Steps:

• Bring water to boil in a large pot.
• Prepare all your vegetables.
• Use Food processor as a short cut.
• Clean& chop 2 onions keep them separate.
• Clean& Chop 2 stalks of celery, keep separate, chop leaves too.
• 8 Potatoes, peeled, 4 cut in half and 4 fine diced, keep separate.
• 2 carrots, finely chopped.
• 1 cabbage, chopped separated into 2 piles.
• 1 Green Pepper seeds& membrane removed, chopped.
• In a large frypan over low heat melt 1/4 lb butter.
• Saute 1 chopped onion, 1 stalk of chopped celery until the onion is light brown.
• Add 1 cup of tomato with some juice, simmer 10 minutes.
• Pour ingredients from the fry pan into the pot.
• Add to the pot the half cut potatoes carrots, second stalk of celery, celery leaves, 1/2 of the cabbage.
• Salt to taste.
• Simmer.
• Melt 1/4 lb butter in fry pan, saute remaining onion& other half of the cabbage apprx 10 minutes, add remaining tomatoes simmer 15 minutes.
• Pour contents from fry pan into pot, add the beet and green pepper Add diced potatoes.
• Remove the halved potatoes from the pot, mash with 1/4 lb butter, 1/2 pint of cream add pepper, mix well.
• Add mashed potatoes back to the pot stir and bring to a boil but do not boil.
• Light simmer for 5 minutes.
• Remove the beet when your Borscht is a lovely pink color, save it for another use.
• Serve in bowls sprinkle with chopped green onions and dill.

Steps:

• Place beets in a 3-inch deep glass dish.
• Cover with plastic wrap.
• Cook at 100% for 12 minutes.
• Prick plastic to release steam.
• Uncover and test beets to see if they are done.
• If not done, cook until tender.
• When beets are cool enough to handle, peel and remove stems.
• Place in food processor.
• Add apple juice and vinegar and puree until smooth.
• Remove all but 1/4 cup of the mixture and put in large bowl.
• Add ricotta to mixture (still in food processor) and blend until smooth.
• Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency.
• Chill well approx 4 hours.
• Divide onion and cucumber among and put into 4 serving bowls.
• Ladle soup over and sprinkle dill on top.