Hot Weather; Cold Borscht – Golden Beetroot

Cold Borscht – Golden Beetroot

Hot Weather; Cold Borscht.

Although everyone from Armenia to Minsk has their own recipe, the key ingredients for the best cold borscht include

  • beetroot – Yes, you can use golden beetroot;
  • an onion;
  • a few sticks of celery;
  • potatoes;
  • dill; and
  • lemon juice

Golden Beetoot soup

 

Serve your golden or red beetroot borscht with sour yoghurt and a sprinkle of fresh dill and you’ll be in Polish Grandma Heaven, even if you’ve not a drop of Eastern European blood.

 

If your beetroot comes with fresh leaves and good looking stems then cut the leaves and stems off, wash them and set aside.  (When the soup cooks you can blanch them in a separate large pot then chop and add to the soup later.)

Golden Beetroot
If you don’t like your soup red, golden beetroot makes a good looking borsht and the beetroot can simply be peeled first, then cooked with the potato, at the ‘add the potato stage’.
Borscht  red beetrootRed Beetroot
Will bleed into the pot when you cut the greens off the vegetable, unless you leave about 4 cm of stem. It should be boiled first, then peeled when it’s cool enough to handle.

Golden Beetroot Borscht
 
Golden Beetroot makes a great cold Borscht soup.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 beetroot - can be golden or red
  • keep greens to blanch and put in soup
  • 4-5 sticks of celery
  • 2-3 potatoes
  • 2 strands of dill
  • 1 lemon, juice
  • 2 litres of vegetable or beef stock
  • oil for frying
  • salt
Instructions
  1. Roughly dice all the vegetables. In a frypan put in some oil then fry the onion and then 4-5 sticks celery in a little olive oil. A tablespoon is enough.
  2. Add your potato and beetroot now with water or stock about 2 litres to cover everything. Traditionalists use vegetable or beef stock but water works too.
  3. Romona Koval, broadcaster and author of Jewish Cooking puts a whole chopped bunch of dill in at this stage and this tastes good. (http://www.sbs.com.au/food/recipes/borscht.)
  4. If you have greens to blanch, now’s the time to boil a large pot of water for them add a pinch of salt and let them cook for no more than 2-3 minutes. As you drain them, run cold water over them to stop the blanching process.Then cut them into small pieces to add to your finished soup once it has cooled.
  5. When the potato is almost cooked, add the juice of a lemon and heat through. (If you want to keep red beetroot’s jewel-like colour, reserve a small amount of the chopped red beetroot to add to the soup at the last minute.)
  6. Allow to cool before mixing with the blanched chopped greens and stems. Once the soup is close to room temperature refrigerate it. Then when you’re ready to serve top individual bowls with some chopped dill, the set aside brightly coloured cubes and, if you have it, a few slices of sour pickled cucumber.
  7. Pop yogurt on the table and let everyone add their own yogurt. You can blend the soup and then garnish, but you don’t have to if you like to bite into your meal.
Notes
This soup is good hot also so a good garnish for the hot soup is grilled sourdough toast drizzled with olive oil and rubbed with a peeled garlic glove, and then chopped into crouton sized pieces.

A sprinkling of fresh finely chopped chili or dried chili makes a very un-European but good addition to this meal.

Golden Beetroot
If you don’t like your soup red, golden beetroot makes a good looking borsht and the beetroot can simply be peeled first, then cooked with the potato, at the ‘add the potato stage’.
Red Beetroot
Will bleed into the pot when you cut the greens off the vegetable, unless you leave about 4 cm of stem. It should be boiled first, then peeled when it’s cool enough to handle.


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