Cool Late Summer Borscht
Submitted by luckymom
A chilled beet borscht sweetened with apple juice and made creamy with nonfat yogurt. Roasted beets, lemon, and crunchy radish and cucumber garnish make this a stunning late summer soup.
YIELD
4 servingsPREP
110 minCOOK
60 minREADY
170 minWhen summer starts winding down but the heat hasn’t quit, this chilled borscht is exactly what the table needs.
Whole beets get roasted until tender, then grated and simmered with apple juice, water, and a generous squeeze of lemon. The apple juice adds a gentle sweetness that rounds out the earthy beet flavor without making it taste like dessert.
Once cooled, plain nonfat yogurt gets whisked in to create that gorgeous magenta-pink color and a silky, creamy body.
Serve it ice cold with a dollop of yogurt, diced red radishes, and cool cucumber for crunch and contrast in every spoonful.
Kitchen Tips
- Roasting the beets rather than boiling concentrates their flavor and keeps the soup from getting watery
- Whisk the yogurt into a few cups of soup first to temper it, then stir that back into the pot. This prevents curdling
- Skim any foam that rises while simmering for a cleaner, more polished soup
- This borscht needs to chill completely before serving. Make it the day before for the best results
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Wash beets well; trim stems and roots, leaving one inch of each.
Wrap beets individually in aluminum foil and place on baking sheet.
Bake for 1½ hours or until tender.
Remove from oven and allow to cool slightly.
Remove skins.
Coarsely grate the beets.
Place beets in a heavy pot.
Add the apple juice, water, lemon juice and salt.
Bring to a boil, reduce heat to a simmer and cook soup for 15 minutes, partially covered, skimming foam that rises to top.
Remove from heat and cool to room temp.
Place 2 cups yogurt in a bowl and whisk in about 3 cups of the soup.
Gradually whisk this mixture back into the soup pot until thoroughly combined.
Chill completely in the refrigerator.
Serve the borscht in bowls garnished with a dollop of yogurt, then sprinkle with the diced radishes and cucumbers.
Comments