Cold Pink Borscht In A Glass Recipes

COLD PINK BORSCHT IN A GLASS

Cold Pink Borscht in a Glass image

Provided by Christine Muhlke

Time 40m

Yield Serves 6

Number Of Ingredients 14

Ingredients

1 1/2 pounds beets
2 garlic cloves, sliced
2 large shallots, sliced
1 bay leaf
1 teaspoon coriander seeds
3 cloves
1/8 teaspoon cayenne, or to taste
1 tablespoon sugar
2 tablespoons red-wine vinegar, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1 cup whole-milk yogurt
Chopped fresh dill or chives (optional)

Steps:

Peel and slice the beets and put them in a large saucepan. Cover with 8 cups water and add the garlic, shallots, bay leaf, coriander, cloves, cayenne, sugar, vinegar, oil and salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the beets are tender. Check the seasoning of the broth. It should be distinctly sweet, sour, peppery and flavorful. Correct the seasoning, adding salt and cayenne if necessary, and freshly ground pepper. Cool slightly.
Remove the bay leaf. Purée the soup well in a blender, then strain into a large bowl. Chill in the refrigerator or over ice until cold.
Just before serving, whisk in the yogurt. Taste and adjust the seasoning, adding a splash of vinegar if necessary. Thin with a little water to achieve the correct thickness - like a thin milkshake. To serve, pour into small water glasses. Garnish with freshly ground pepper and, if desired, fresh dill or chives.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 14 grams, TransFat 0 grams

SUMMER BORSCHT

Summer Borscht image

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

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.

COLD RUSSIAN BORSCHT

Cold Russian Borscht image

Can you say 'Delicious?'

Provided by GXO

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 2h20m

Yield 6

Number Of Ingredients 8

Ingredients

4 medium beets
4 cups beef broth
1 onion, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons red wine vinegar
1 cucumber - peeled, seeded, and diced
½ cup sour cream

Steps:

Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 11.7 g, Cholesterol 8.4 mg, Fat 4.9 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 306.4 mg, Sugar 7 g

CHILLED ORANGE BORSCHT

Chilled Orange Borscht image

Its seems exotic, is pretty to look at and is a quick, sweet-sour way to take in the nutrients of beets - high in folic acid and antioxidants. Serve it in clear glass bowls for added appeal.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Yield 4

Number Of Ingredients 7

Ingredients

1 (16 ounce) jar pickled beets
1 ½ cups orange juice
3 tablespoons lemon juice
1 cup fat-free sour cream
1 ½ cups plain fat-free yogurt (reserve 1/2 cup for garnish)
1 pinch Salt and pepper, to taste
3 tablespoons chopped chives

Steps:

In a blender, puree beets, orange and lemon juices, and 1 cup yogurt. Add salt and pepper. Chill two hours or more. To serve, top with a dollop of reserved yogurt and the chives.
To serve, top with a dollop of reserved yogurt and the chives.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 43 g, Cholesterol 11.8 mg, Fat 0.5 g, Fiber 2.2 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 242.8 mg, Sugar 35.4 g

COLD BORSCHT

Cold Borscht image

Provided by Alex Witchel

Categories dinner, easy, one pot, soups and stews, appetizer, main course

Time 1h

Yield About 2 quarts

Number Of Ingredients 7

Ingredients

10 large or 20 small precooked (canned or vacuum-packed) beets
1 onion, peeled and mostly quartered, root end attached
2 1/2 teaspoons salt, or to taste
2 tablespoons sugar, or to taste
1/4 cup lemon juice, or to taste
Chilled boiled potatoes, for serving, optional
Sour cream or yogurt, for serving

Steps:

Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes.
Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar and lemon juice to taste. Cover and refrigerate overnight. Serve chilled, with chilled boiled potatoes added to soup, if desired. Garnish with a dollop of sour cream or yogurt.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 9 grams

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