< Return to Seasonal Recipes

Borscht (Beet Soup)

Ingredients:

Beets
water
shallots
bay leaf
coriander
cloves
cayenne
sugar
vinegar
oil
and salt

Directions:

1. Peel and slice the beets and put them in a large sauce pan. Cover with 8 cups of water and add garlic shallots, bay leaf, coriander, cloves, cayenne, sugar, vinegar, oil, and salt.
2. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the beets are tender.
3. The broth should be distinctly sweet, sour, peppery, and flavorful.
4. Correct the seasoning, adding salt, cayenne, and pepper, if necessary.
5. Cool slightly.,/li>
6. Remove the bay leaf, puree the soup in a blender, strain into a large bowl, and chill in the fridge until cold.
7. Just before serving, whisk in the yogurt. Taste and add a splash of vinegar if necessary. Add a little water to achieve the correct thickness-ideally, it should be the consistency of a thin milkshake.
8. Garnish with pepper, dill and chives, as you desire!

Serves about 6 people.