Clear Summer Borscht

By Martha Rose Shulman

Published August 5, 2008

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
4(130)
Comments
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Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony and infused with garlic, the soup is utterly refreshing, even thirst-quenching. If you enrich it with yogurt, the color will be dark pink. If you don’t, it will be a clear, dark red.

Featured in: Pass the Beets, Again

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Ingredients

Yield:Serves 6

  • 2 pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons

  • 7 cups water

  • 2 teaspoons salt, or to taste

  • 6 tablespoons strained fresh lemon juice (from 2 to 3 lemons)

  • 1 tablespoon sugar

  • 2 plump garlic cloves, cut in half lengthwise, green shoots removed

  • ¾ cup plain low-fat yogurt (optional)

  • 1 small cucumber, peeled, seeded, and cut in small dice

  • Chopped fresh dill or chives for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

21 grams carbs; 4 milligrams cholesterol; 103 calories; 2 grams fat; 5 grams fiber; 923 milligrams sodium; 4 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic.

  2. Step 2

    Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.

  3. Step 3

    Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.

Tip

  • Advance preparation: This soup can be made a day ahead and will be good for 2 or 3 days.

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Ratings

4 out of 5
130 user ratings
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Comments

Reuel

Made it again last night. I too prefer my beets grated. This time I put water in the pot and using a box grater, I grated directly into the pot. I captured all the beet juice and didn't make a big mess, very happy with this technique.

Reuel

Been making this for years, just like many before me. in the summertime I use the whole beet (with stems and greens) Sides for me include: diced cucumber; diced onion; boiled potato; chopped hard boiled egg and sour cream Someone pass me a spoon.

KK

I didn't like the half-moon beet slices, so I ran them through the shredder and have done the same since-- maybe because that's how my bubba made it. Otherwise a wonderfully tasty recipe.

Lisa H in Massachusetts

Thank you, Martha, and NYT! I had the tiny cookbook Main Dish Soups but misplaced it. This is my favorite of all the recipes in that book and now I have it again! Starting up a pot now!!

ellen

Just made this and it is delicious. Waiting a bit for it to cool, while I cook the egg and potatoes.

Ellie

I grew up with my Russian grandmother and she just shredded the beets instead of using thin slices. Wow, does this bring back memories!

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