September 05, 2008
Chilled Borscht
Ingredients:
6 small to medium sized beets, peeled
1/2 large onion, chopped
2 cups water
2 cups chicken stock
2 tablespoons sugar
1 tablespoons salt
1/2 tablespoon celery seed
1/2 teaspoon pepper
1 egg
juice of 1 lemon
to serve:
sour cream
chopped cucumber
Directions:
In a large pot, bring the beets, onions, salt, celery seed, pepper, broth and water to a boil. Boil for 1 hour. Add the sugar and lemon juice and simmer for 1/2 hour. Remove the beets and grate half. Reserve the other half for another use. Pour the liquid into a large measuring cup. Beat the egg until very fluffy in a large bowl. Add about 1/4 cup of the liquid and beat, continue adding the soup in a slow stream to the egg, whisking continuously. Stir in the grated beets. Chill at least 4 hours or overnight. Ladle into bowls and top with a dollop of sour cream and a sprinkle of cucumber.
Yield: 2 meal-sized servings
6 small to medium sized beets, peeled
1/2 large onion, chopped
2 cups water
2 cups chicken stock
2 tablespoons sugar
1 tablespoons salt
1/2 tablespoon celery seed
1/2 teaspoon pepper
1 egg
juice of 1 lemon
to serve:
sour cream
chopped cucumber
Directions:
In a large pot, bring the beets, onions, salt, celery seed, pepper, broth and water to a boil. Boil for 1 hour. Add the sugar and lemon juice and simmer for 1/2 hour. Remove the beets and grate half. Reserve the other half for another use. Pour the liquid into a large measuring cup. Beat the egg until very fluffy in a large bowl. Add about 1/4 cup of the liquid and beat, continue adding the soup in a slow stream to the egg, whisking continuously. Stir in the grated beets. Chill at least 4 hours or overnight. Ladle into bowls and top with a dollop of sour cream and a sprinkle of cucumber.
Yield: 2 meal-sized servings
My thoughts:
Labor Day may have come and gone but here in Baltimore it stays pretty hot and humid until about October which leaves me a few more weeks to experiment with hot weather food before turning to roasts. Chilled soups normally leave me cold but I really enjoyed this one. It had the perfect texture, not too chunky but not totally smooth either, the sour cream added a creamy note and the cucumber the right amount of crunch. I am glad I added some celery seed to the mix, it added just a hint of bright, fresh flavor and gave the soup a great depth. Perfectly refreshing on a hot day-the best borscht I've ever had.
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9 Comments:
This is a really interesting Borscht recipe. I've usually only seen it with beef and pork stock, and this one is served cold...Is there a region that is inspiring this version?
Cold borscht is a rather common Belarusian, Lithuanian, Polish, Ukrainian and Russian variation.
I have never made Borscht, that looks delicious, I may have to try it!
Why the addition of the egg? This soup looks rather delish and the cucumber is a good addition.
The egg adds some body to the soup.
As much as I love beets, I have never tried borscht. This sounds really great and I need to give this a try.
I've never heard of adding a raw egg into a hot borsht and then cooling it. My family usually put boiled egg slices on the bottom of a bowl and then pours cold borsht over it.
But beets are really good any way you slice them :)
I really like that idea with the boiled egg slices! Yum.
Thanks Rachel. This gives me some ideas.
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