Summer Vegetable Borscht

Borscht is a soup, sometimes cold and sometimes hot, from Russia and is prepared with beets. It can be made several different ways and sometimes will include beef in the stock. I have chosen to serve it cold and keep it as light and clean tasting as possible and to not use beef. I wanted this to be cool and refreshing to enjoy during the hottest part of a summer day. And it is. I have based this recipe on a simple, classic Russian recipe but have made a few simple adjustments and added my own style to it with lots of vegetables. If you don't care for the vegetables I have chosen or they are not available you can substitute your favorites like zucchini, yellow squash or celery. I hope you enjoy.

Summer Vegetable Borscht

Ingredients:

12 cups water

5 cups beets, cleaned, peeled and diced into bite size cubes (about 12 - 2" diameter beets)

1/4 cup onion, diced

2 Tbsp. orange zest. grated

1 lemon, juiced

2 cups beet greens, leaves only, chopped

1 1/2 cup fennel, diced into bite size pieces

1 1/2 cup cucumber, diced into bite size pieces

1/4 cup dill, chopped

sour cream, optional

Pour the water, beets and onion into a large pot and bring to a simmer on high heat. Reduce heat to low so it simmers, cover almost completely and simmer for about 45 minutes. Add the orange zest, lemon juice, beet greens and fennel, cover again and continue to simmer for about 20 minutes. Add the cucumber and dill at the last minute. Cool soup down and refrigerate until thoroughly chilled. Serve cold with a dollop of sour cream if desired.

Nutrition Facts

12 - 1 Cup Servings

Amount Per Serving
Calories 34.1
Total Fat 0.2 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 69.4 mg
Potassium 309.7 mg
Total Carbohydrate 7.7 g
Dietary Fiber 2.4 g
Sugars 4.0 g
Protein 1.4 g

Note ~ If you have beet greens left over don't throw them away. Either simmer them or saute them in a tablespoon of olive oil and serve them with dinner.