Chilled borscht with sour cream recipe

Chilled Borscht with Sour Cream recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for chilled borscht with sour cream is a refreshing and flavorful twist on the classic Eastern European soup. Made with beets, cabbage, and a blend of herbs and spices, this dish is perfect for hot summer days. The addition of sour cream adds a creamy and tangy element, balancing out the earthy flavors of the vegetables. Serve this vibrant and nutritious soup as an appetizer or a light meal.

Keywords: chilled borscht, sour cream, Eastern European, refreshing, summer

Chilled borscht with sour cream recipe details

Chilled borscht with sour cream recipe, recipe Rating: 4.7
Number of votes:117 

Ingredients

3 l	beef or vegetable stock
900 g	beets, peeled and coarsley shopped
1	bay leaf
125 ml	fresh orange juice
1 medium	cucumber, peeled seeded and diced
2	green onion, including tender tops, thinly sliced
500 ml	sour cream
60 ml	vodka
	salt and white pepper
2 tbsp	fresh dill, finely chopped

Instructions

In a large pot, combine the stock, beets and bay leaf and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Stir in the orange juice and let cool to room temperature. Discard the bay leaf, refrigerate until well chilled, 4 hours.

Chill serving bowls.

Place the cucumbers in a small bowl, cover and chill. Place the green onions in another bowl, cover and chill.

Shortly before serving, spoon of any solidified fat from the surface. Put 350 ml of the sour cream into a mixing bowl. Stir in the vodka and a ladleful of the chilled beet broth until thoroughly blended; then stir the sour cream mixture back into the soup. Season with salt and pepper.

Distribute cucumber and green onions evenly into each bowl. Ladle in the soup and garnish with dollops of the remaining sour cream and sprinkle with dill.

Preparation time:
ca. 30 min
Resting time:
ca. 4 hrs
Grade of difficulty:
easy
Calories per portion:
n/a