Best 6 Clear Summer Borscht Recipes

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Clear summer borscht, also known as cold borscht, is a refreshing and light soup that is perfect for a hot summer day. It is made with fresh beets, cucumbers, radishes, and dill, and is typically served chilled. This flavorful soup is believed to have originated in Ukraine and is a popular dish in many Eastern European countries. Clear summer borscht is a great source of vitamins and minerals, and it is also low in calories. The vibrant colors of the vegetables make it an appealing dish, and its unique flavor is sure to please everyone at the table.

Here are our top 6 tried and tested recipes!

SUMMER BORSCHT



Summer Borscht image

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Steps:

  • Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
  • In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

SUMMA BORSCHT



Summa Borscht image

This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!

Provided by Robin C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h5m

Yield 8

Number Of Ingredients 7

5 cups diced red potatoes
7 cups water
4 teaspoons salt
1 ¼ cups green onions, chopped
⅓ cup chopped fresh dill
2 cups buttermilk
1 cup half-and-half

Steps:

  • Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.

Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g

SUMMER BORSCHT



Summer Borscht image

Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 1/2 pounds red beets, scrubbed and stalks trimmed to 1/2 inch
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 carrots
1 leek, trimmed of tough green ends and coarsely chopped
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup fresh dill, loosely packed
1/4 cup white wine
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 small cucumber, peeled and seeded
6 tablespoons creme fraiche or sour cream
6 teaspoons red-wine vinegar (optional)

Steps:

  • Fill a medium saucepan with water, and bring to a boil. Add beets, and boil until beets are fork-tender, about 45 minutes. Drain beets, reserving cooking water, and let stand until cool enough to handle. Rub off skins.
  • Heat olive oil in a medium stockpot over medium heat. Add chopped onion and minced garlic, and saute until translucent, about 5 minutes.
  • Coarsely chop 1 1/2 carrots, and add to stockpot. Add leek, salt, and pepper. Coarsely chop half of the dill, and add to stockpot. Cook until carrots are almost tender, about 10 minutes.
  • Cut beets into 1-inch chunks, and add to stockpot. Add wine, 2 cups of the reserved cooking liquid, and chicken stock. Let simmer until broth is flavorful, about 10 minutes. Season with salt and pepper. Remove the stockpot from heat, and transfer hot soup to a large bowl. Set bowl in ice-water bath to cool; skim off any fat.
  • Using the small hole of a box grater, grate remaining 1/2 carrot and cucumber. Serve soup with a dollop of creme fraiche, garnished with grated carrot, grated cucumber, and remaining fresh dill. Give each serving a splash of red-wine vinegar, if desired.

CLEAR SUMMER BORSCHT



Clear Summer Borscht image

Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony and infused with garlic, the soup is utterly refreshing, even thirst-quenching. If you enrich it with yogurt, the color will be dark pink. If you don't, it will be a clear, dark red.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h15m

Yield Serves 6

Number Of Ingredients 9

2 pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons
7 cups water
2 teaspoons salt, or to taste
6 tablespoons strained fresh lemon juice (from 2 to 3 lemons)
1 tablespoon sugar
2 plump garlic cloves, cut in half lengthwise, green shoots removed
3/4 cup plain low-fat yogurt (optional)
1 small cucumber, peeled, seeded, and cut in small dice
Chopped fresh dill or chives for garnish

Steps:

  • Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic.
  • Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.
  • Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 905 milligrams, Sugar 13 grams

SUMMER BORSCHT



Summer Borscht image

Low-calorie, chilled Russian soup is quick to make with the microwave and food processor. I have not made this recipe which was originally printed in Barbara Kafka's Microwave Gourmet Healthstyle Cookbook. Microwave times are for a 700 watt microwave oven. Time does not include 4 hour refrigeration time. (Adopted recipe)

Provided by TishT

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beet, stems trimmed to 2 inches and scrubbed
1 cup apple juice (without sugar)
7 teaspoons cider vinegar
1/2 cup part-skim ricotta cheese
1 1/2 buttermilk
1/2 teaspoon sugar
1/2 teaspoon kosher salt, to taste
1 cup water
1/3 cup onion, chopped
1 cup peeled seeded and chopped cucumber
1/4 cup chopped fresh dill
4 teaspoons fresh lemon juice

Steps:

  • Place beets in a 3-inch deep glass dish.
  • Cover with plastic wrap.
  • Cook at 100% for 12 minutes.
  • Prick plastic to release steam.
  • Uncover and test beets to see if they are done.
  • If not done, cook until tender.
  • When beets are cool enough to handle, peel and remove stems.
  • Place in food processor.
  • Add apple juice and vinegar and puree until smooth.
  • Remove all but 1/4 cup of the mixture and put in large bowl.
  • Add ricotta to mixture (still in food processor) and blend until smooth.
  • Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency.
  • Chill well approx 4 hours.
  • Divide onion and cucumber among and put into 4 serving bowls.
  • Ladle soup over and sprinkle dill on top.

Nutrition Facts : Calories 136.4, Fat 2.8, SaturatedFat 1.6, Cholesterol 9.5, Sodium 348.8, Carbohydrate 23.5, Fiber 2.7, Sugar 17.6, Protein 5.8

SUMMER BORSCHT



Summer Borscht image

Barefoot Contessa recipe. ATTENTION: there is a 4 hour non-active prep time in addition to the listed 10 minutes prep time which is the cool down time for the soup. We don't like dill very much, but I decided to try this recipe anyway. We REALLY didn't like it. It almost reminded us of cold dill pickle soup. However I thought it might be to someone else's liking it certainly SOUNDED good. So I made it public :-)

Provided by Teddys Mommy

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons champagne vinegar
1 1/2 teaspoons fresh ground black pepper
2 cups medium-diced English cucumbers, seeds removed
1/2 cup chopped scallion, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Steps:

  • Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
  • Remove the beets to a bowl with a slotted spoon and set aside to cool.
  • Strain the cooking liquid through a fine sieve and also set aside to cool.
  • In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
  • Peel the cooled beets with a small paring knife or rub the skins off with your hands.
  • Cut the beets in small to medium dice.
  • Add the beets, cucumber, scallions, and dill to the soup.
  • Cover with plastic wrap and chill for at least 4 hours or overnight.
  • Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Nutrition Facts : Calories 256.2, Fat 17.5, SaturatedFat 9.9, Cholesterol 46.5, Sodium 222.1, Carbohydrate 21.1, Fiber 1.4, Sugar 17.5, Protein 5.5

Tips:

  • For a more vibrant color, use young beets with their greens still attached.
  • To save time, use pre-cooked beets or canned beets. Just be sure to rinse them well before using.
  • If you don't have any fresh dill, you can use 1 teaspoon of dried dill instead.
  • Serve the borscht chilled or at room temperature. It's also delicious served warm in the winter.
  • Garnish the borscht with fresh dill, sour cream, and a hard-boiled egg.
  • Leftover borscht can be stored in the refrigerator for up to 3 days.

Conclusion:

Clear summer borscht is a refreshing and flavorful soup that's perfect for a hot summer day. It's also a great way to use up fresh beets from your garden. With its vibrant color and tangy flavor, this soup is sure to be a hit at your next party or gathering. So next time you're looking for a light and healthy meal, give clear summer borscht a try!

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