CHILLED GREEN BORSCHT
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, appetizer, main course
Time 3h15m
Yield 16 servings
Number Of Ingredients 21
Steps:
- For the stock, wash the leeks by trimming their ends, slicing them lengthwise in quarters and separating and rinsing each layer under cold water. Put them in a large pot along with the other ingredients, cover with 6 quarts of water and bring to a boil. Reduce the heat and simmer for 2 1/2 hours, until only a 1/2 gallon of liquid remains. Remove from the heat, strain and discard the solids.
- For the soup, melt the butter in a large pan. Wash the leeks thoroughly; trim so only the white part remains; julienne and soften them in a large pot over medium-low heat, stirring, about 5 minutes. Stir in the potatoes and cook for 5 minutes. Add the beets and continue to cook, stirring, 5 minutes; then add the lima beans and cook 5 minutes more.
- Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil. Reduce heat, add 1/2 cup of the pickle juice and simmer until the potatoes are tender. Add 1/8 cup of the dill and cool in the refrigerator. Before serving, stir in the remaining 1/2 cup of pickle juice, the vinegar, salt, pepper and remaining dill. Serve chilled with a dollop of sour cream in each bowl. (The borscht can be made several days ahead.)
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aldo isaj
[email protected]This soup was a little too tangy for my taste, but I think I added too much kefir. Next time, I'll use a little less.
Minu Taeyungh
[email protected]This is a great recipe for a healthy and refreshing soup. It's easy to make and the results are always delicious.
Marlene Swartz
[email protected]I made this soup for a party and it was a huge hit. Everyone loved the unique flavor.
Zain dahri Zain dahri
[email protected]This soup is perfect for a hot summer day. It's light and refreshing, and the tangy flavor is really appetizing.
Junior Nepo
[email protected]My family loved this soup! It was so easy to make and it was a great way to use up some of the fresh vegetables from my garden.
Bosede Adeyi
[email protected]This was a delicious and refreshing soup. I loved the combination of the vegetables and the kefir.
G Babu
[email protected]I've tried many green borscht recipes, but this one is definitely my favorite. It's the perfect balance of tangy and refreshing.
Joseph Kegode
[email protected]This soup was easy to make and had a great flavor. I would definitely make it again.
Nurun Nobi
[email protected]This is a great recipe for a light and healthy summer lunch or dinner. I especially liked the addition of the dill and chives.
Farhad mia
[email protected]I made this soup for a party and it was a huge success. Everyone loved it! The flavors were well-balanced and the soup was nice and refreshing.
Sana tanzeel FAROOQI
[email protected]This was my first time trying green borscht and I was pleasantly surprised. It was light and refreshing, with a slightly tangy flavor. I liked the addition of the boiled eggs and sour cream. Overall, a great summer soup.
Esther Olaleye
[email protected]I've made this chilled green borscht several times now and it's always a hit. It's so easy to make and the results are always delicious. I love that it's a healthy and refreshing soup that can be enjoyed on a hot summer day.
Opoku Serwaa
[email protected]This chilled green borscht was a refreshing and flavorful summer soup. The combination of the tangy kefir and the sweet vegetables was perfect. I especially loved the addition of the fresh dill and chives, which really brightened up the flavor.