Toomay125: Ben's Summer Borscht

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Ben's Summer Borscht

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : vegetarian soups

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 pounds fresh beets -- whole

2 cups apple juice

1 cup light sour cream

1/3 cup onion -- diced

2 tablespoons lemon juice

2 teaspoons apple cider vinegar

3 tablespoons fresh dill -- minced

1/2 teaspoon salt

 

This beautiful bright pink soup makes a refreshing lunch on a hot summer

day, or it can start off a dinner party with distinction. It looks

lovely garnished with a curl of lemon peel and a few fresh dill sprigs.

Make it a few hours ahead of time so it can cool properly before serving.

 

Serves 6.

 

Place the beets in a stockpot and add enough water to completely

submerge them plus 2 more inches of water. Boil over medium-high heat 30

to 40 minutes (depending on the size of the beet), until a knife

inserted into each beet pierces completely through with ease. Remove

beets from the pot and reserve the cooking liquid. Cool beets in a bowl

of ice water. When they are cool enough to handle, slip them out of

their skins and chop coarsely into a bowl. Put about half the beets into

a food processor or blender with about half of all the remaining

ingredients and a cup of the beet cooking liquid. Puree to your desired

consistency, from ultra smooth to slightly chunky. Remove to a gallon

jar or other large vessel. Puree the other half of the ingredients with

another cup of beet cooking liquid, then add the first batch. Chill the

borscht for a few hours before serving . A dill sprig and lemon curl are

beautiful garnishes for the individual bowls.

 

Recommended companion dishes:

Cole Slaw (page 65) and rye crackers.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 94

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving: 112 Calories; 1g Fat (8% calories from fat); 3g Protein;

24g Carbohydrate; 3mg Cholesterol; 289mg Sodium

Food Exchanges: 2 1/2 Vegetable; 1/2 Fruit

 

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