There is a hot borscht soup originating from Europe that contains beets as well as hearty chunks of beef and beef bone broth. It is often served topped with sour cream and dill.
This cold borscht, perhaps of Lithuanian origin, is less well known in North America, but has many of the same lovely colors and flavors as the hot beef borscht.
Serve this on a hot day for a cool, refreshing, enzyme-rich soup. The potato can be added to the soup before serving or served alongside the soup.
- 1-1/2 pounds fresh beet roots
- 1 large cucumber, skinned
- 4 eggs, hard-boiled
- 5 small scallions
- Handful of fresh dill leaves, about 1/4 cup when chopped
- 32 ounces milk kefir
- water and sour cream as desired
- salt to taste
- 4 medium potatoes, boiled or baked until tender
- Roast beets at 375°F until fork-tender. Remove from oven and allow to cool until you can handle them. Peel the beets and then chop them finely. Add to a large bowl or pot.
- Chop cucumber, eggs, and scallions finely and add them to the beets. Mince fresh dill and mix with the rest of the vegetables.
- Pour kefir over the vegetables and season with salt and pepper to taste.
- If you would like a thinner soup, add water, up to one quart, and adjust seasoning as necessary. If you would like a thicker soup, add a couple of tablespoons of sour cream and mix well.
- Allow to chill for at least 20 minutes before serving. To serve, either dice the potatoes and add them to the soup or serve one potato each alongside a bowl of soup for diners to add to the soup as they wish.
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