Recipe

Chilled Summer Borscht

By:

Lynne Vea

Recipe Information

Total Time:

2 to 3 hours; 25 minutes active

Servings:

4-6

Who can possibly resist the brilliant, gem-like tones of this classic soup? Beyond its visual appeal are the honey-and-spice notes of fresh summer beets infused with tangy-sweet balsamic vinegar, cracked pepper and fresh dill.

Ingredients

6 to 8 baby beets
3 tablespoons vegetable oil or butter
1 sweet onion, peeled and chopped
1 small celery root, peeled and chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon sugar
1 quart vegetable broth
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh dill
Sea salt and freshly cracked pepper to taste
Sour cream for garnish (optional)

Preparation

Wrap the beets in foil and bake them at 400° F for 1 hour or until fork tender. Cool and slip off the skins; coarsely chop.
In a heavy pot, heat oil or butter and saute onions, celery root and garlic for 5 minutes or until onions are tender and lightly golden. Stir in tomato paste and sugar and cook for 1 minute more. Add beets, broth, vinegar and dill. Cook for 5 minutes, to meld the flavors. Season well with salt and pepper. Allow to cool, then puree in batches until smooth. Add more broth if it is too thick. Chill completely.
Serve garnished with sour cream, if using, and dill sprigs and pass the pepper mill.

Recipe modified with permission from PCC Natural Markets.