SUMMER BORSCHT WITH TZATZIKI
The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat, and simmer until tender, 30 to 35 minutes.
- Remove beets with a slotted spoon, reserving cooking liquid. Let beets cool, about 20 minutes. Strain cooking liquid through a cheesecloth-lined sieve, and refrigerate, covered, until chilled, about 2 hours. Peel beets, and cut into 1/4-inch dice.
- Whisk together stock, sour cream, yogurt, lemon juice, the salt, and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, cucumber, and dill. Season with pepper. Cover, and refrigerate for 2 hours (or up to 1 day).
- Stir soup, then divide among 8 bowls. Spoon 1 tablespoon tzatziki onto each serving, and top each with a dill sprig.
SUMMER BORSCHT
Provided by Ina Garten
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
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.
BORSCHT I
This is the best borscht I have ever eaten. Double the recipe, because it freezes well.
Provided by DeeDee Henderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
- Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
- Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
- Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 23.6 g, Cholesterol 25.5 mg, Fat 9.3 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 898 mg, Sugar 4.7 g
SUMMA BORSCHT
This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Provided by Robin C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g
GRAMMA'S SUMMA BORSCHT
My Gram is my biggest inspiration in both cooking and in life. My Gram knows how to cook, especially Mennonite food right from the heart of Saskatchewan! This soup is time-consuming, but oh so worth the investment! This recipe makes a super large pot of soup, but luckily it freezes nicely.
Provided by anotherlisa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 5h20m
Yield 20
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a large stockpot. Gently drop the ham into the boiling water; add 1 chopped onion, dill, and salt. Reduce heat to low, cover the stockpot, and simmer 1 hour.
- Remove ham from broth. Cut as much meat from the bone as possible, cut into dice, and refrigerate. Return bone and any undesirable meat chunks to the broth. Cover and let simmer an additional 3 hours.
- Remove and discard the bone and any large chunks of meat from the broth. Strain the broth through cheesecloth and return strained broth to the stockpot; place over medium heat. Add 1/2 chopped onion to the broth; season with salt and black pepper. Stir diced potatoes into the broth, bring to a boil, and reduce heat to medium low; cook at a simmer until the potatoes are tender, about 20 minutes. Remove from heat to cool, about 20 minutes.
- Whisk egg, flour, and about 1/4 cup of the buttermilk together in a bowl until smooth with no lumps; set aside.
- Pour remaining buttermilk into the simmering broth. Stir egg mixture into the stockpot; bring the mixture to simmer over medium heat and reduce heat to low. Stir diced ham into the simmering soup; cook until hot, about 15 minutes.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 27 g, Cholesterol 93 mg, Fat 22.8 g, Fiber 2.2 g, Protein 34.8 g, SaturatedFat 8.4 g, Sodium 3754.5 mg, Sugar 8.5 g
SUMMER BORSCHT
Barefoot Contessa recipe. ATTENTION: there is a 4 hour non-active prep time in addition to the listed 10 minutes prep time which is the cool down time for the soup. We don't like dill very much, but I decided to try this recipe anyway. We REALLY didn't like it. It almost reminded us of cold dill pickle soup. However I thought it might be to someone else's liking it certainly SOUNDED good. So I made it public :-)
Provided by Teddys Mommy
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 256.2, Fat 17.5, SaturatedFat 9.9, Cholesterol 46.5, Sodium 222.1, Carbohydrate 21.1, Fiber 1.4, Sugar 17.5, Protein 5.5
SUMMER BORSCHT WITH TZATZIKI
Make and share this Summer Borscht With Tzatziki recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat, and simmer until tender, 30-35 minutes.
- Remove beets with a slotted spoon, reserving cooking liquid. let beets cool, about 20 minutes. Strain cooking liquid through a cheesecloth-lined sieve and refrigerate, covered until chilled, about 2 hours. Peel beets, and cut into a quarter inch dice.
- Whisk together stock, sour cream, yogurt, lemon juice, the salt and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, cucumber and dill. Season with pepper. Cover and refrigerate for 2 hours or up to 1 day.
- TZATZIKI:.
- Toss cucumber with salt in a colander and let drain for 20 minutes. Press lightly to extract water, then add cucumber to a medium bowl. Stir in yogurt, garlic, lemon juice, and dill. Cover and refrigerate for 1 hour, or up to 1 day.
- Stir soup then divide among 8 bowls. Spoon 1 tablespoons Tzatziki onto each serving, and top with a sprig of dill.
Nutrition Facts : Calories 180.7, Fat 9, SaturatedFat 5.3, Cholesterol 21.2, Sodium 1688.2, Carbohydrate 18.9, Fiber 2.7, Sugar 13.5, Protein 8.2
More about "summer borscht with tzatziki recipes"
SUMMER BORSCHT RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SUMMER BORSCHT | MENNONEECHIE KITCHEN
From mennoneechiekitchen.com
BORSCHT RECIPE – HOW TO MAKE TRADITIONAL UKRAINIAN …
From melissaknorris.com
SUMMA BORSCHT (SUMMER) - CURVERCLAN RECIPES
From curverclanrecipes.weebly.com
SUMMER BORSCHT | COOK FOR YOUR LIFE
From cookforyourlife.org
SUMMER BORSCHT - WHAT JEW WANNA EAT
From whatjewwannaeat.com
SUMMER BORSCHT WITH TZATZIKI SAUCE
From cookingborscht.com
Cuisine Eastern EuropeCategory Cold BorschtServings 10Calories 86 per serving
SUMMER BORSCHT WITH TZATZIKI - MEDITERRANEAN RECIPES
From fooddiez.com
SUMMER BORSCHT WITH DUCK INSPIRED BY OLIA HERCULES’S MAMUSHKA
From jennifereremeeva.com
SUMMER BORSCHT VIDEO AND SUMMER FAVE RECIPES - WHAT JEW …
From whatjewwannaeat.com
TZATZIKI SALAD: A REFRESHING SUMMER SALAD RECIPE FILLED WITH FLAVOR!
From amandascookin.com
SUMMER BORSCHT - FOOD NETWORK
From foodnetwork.co.uk
SUMMA BORSCHT (SUMMER SOUP) — OUR HEIRLOOM TABLE
From ourheirloomtable.com
SUMMER BORSCHT - THE AMATEUR GOURMET
From amateurgourmet.com
RADICALLY COOKISH: SUMMER BORSCHT WITH TZATZIKI
From radicallycookish.blogspot.com
SUMMER BORSCHT WITH TZATZIKI - BROKEDOWN.NET
From brokedown.net
BEST SUMMER BORSCHT RECIPES | BAREFOOT CONTESSA | FOOD NETWORK …
From foodnetwork.ca
SUMMER BORSCHT – LA BOîTE
From laboiteny.com
SUMMER BORSCHT WITH TZATZIKI RECIPE | RECIPE | CHILLED SOUP …
From pinterest.co.uk
SUMMER BORSCHT WITH TZATZIKI | CHILLED SOUP, CHILLED SOUP RECIPES, …
From pinterest.co.uk
CHILLED SUMMER BORSCHT RECIPE | MYRECIPES
From myrecipes.com
CHILLED SUMMER BORSCHT BEETROOT SOUP - LARDER LOVE
From larderlove.com
RECIPE: SUMMER BORSCHT STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
SUMMER BORSCHT RECIPE : INA GARTEN : FOOD NETWORK - PINTEREST
From pinterest.com
SUMMER BORSCHT | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
SUMMER BORSCHT ♥ - AVEGGIEVENTURE.COM
From aveggieventure.com
SUMMER BORSCHT - ELEMENTS OF LIVING
From theelementsofliving.com
TZATZIKI RECIPE - LOVE AND LEMONS
From loveandlemons.com
RECIPE: SUMMER BORSCHT STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
DELICIOUS TZATZIKI RECIPES | CABOT CREAMERY
From cabotcheese.coop
SUMMER BORSCHT | RECIPE | STOCK RECIPES, RECIPES, GOOSE RECIPES
From pinterest.com
SUMMER BORSCHT - FAST GIRLS HAVE GOOD TIMES
From fastgirlshavegoodtimes.com
COOKING BORSCHT • CATEGORY: COLD BORSCHT - BORSCHT RECIPES
From cookingborscht.com
SUMMER BORSCHT WITH TZATZIKI - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love