← Back to Search Results
European, Jewish
Cold Beet Borscht Recipe-13473

Photo by:
Comments: 0
 

Recipe

Beets for this refreshing cold soup were sometimes finely diced, other times coarsely grated. We liked best whichever we were being served, and I still alternate, indiscriminately.

Yield: Yield: 1 to 1 ½ quarts

Ingredients

  • 3 large or 4 medium fresh beets
  • Juice of 1 ½ lemons, approximately
  • Salt
  • Pinch of sour salt (optional)
  • 5 cups of water
  • 2 extra-large whole eggs or 4 yolks
  • Pinch of sugar, if needed
  • White pepper to taste

Garnishes:

  • Sour cream and (optional) boiled potatoes

Directions

Wash and peel the beets and cut into fine dice or grate on the coarse side of a grater. Place in a saucepan with the juice of ½ lemon, a pinch each of salt and sour salt, and the 5 cups of water. Bring to a boil, reduce the heat, cover, and simmer until the beets are tender, about 40 minutes. Add the juice of another ½ lemon. Remove from heat.

Using whole eggs results in a creamier, thicker borscht, but it is much trickier to add the hot beet soup to the whole eggs without having them coagulate. If you feel inexperienced with this process, use just the yolks. In either case, beat the eggs with a fork until they are thin and watery. Slowly ladle some of the hot borscht into the eggs, beating constantly. When all the egg mixture is beaten into the soup, pour the soup back and forth between the pot and a bowl or pitcher about 10 or 15 times until the mixture is smooth, airy, and creamy. Halfway through, add more lemon juice to produce a winey effect; add a tiny pinch of sugar, if necessary, and salt and white pepper as needed. Continue pouring to blend. Chill thoroughly.

It is best to add sour cream shortly before serving so that the borscht will keep longer. The sour cream can simply be served on the side, to be spooned in at the table. Or you can add sour cream (about 1 heaping tablespoon per cupful of borscht) to the soup in a jar. Close tightly and shake vigorously to blend. Fluffy, dry, hot boiled potato is wonderful in the middle of this ice-cold soup.

Notes

Canned beets can also be used for this soup with excellent if slightly less flavorful results. Use whole beets even though you will dice or grate them, as they have more taste and better color. For the above recipe use a 1-pound can of whole beets. Dice or grate. Cook for 10 minutes in a combination of their own canning liquid plus 1 ½ cans of water, to make a total of 4 cups of liquid. Proceed with the recipe as described above.


© 1979, 1991 by Mimi Sheraton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings, includes 1/2 teaspoon of added salt, but does not include garnishes.

47kcal (2%)
17mg (2%)
7mg (12%)
27mcg RAE (1%)
173mg
12mg
3g
3g
1g
5g
79mg (26%)
252mg (11%)
1g (3%)
2g (3%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lucid-food Lucid Food
by Louisa Shafia
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lidias-italy Lidia's Italy
by Lidia Bastianich
mexican-everyday Mexican Everyday
by Rick Bayless
amor-y-tacos Amor Y Tacos
by Deborah Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?