Summer beet soup is a simplified version of borscht and is prepared in a fraction of the time. Serve with a spoonful of sour cream and a sprinkling of chopped fresh parsley. This is a healthy and refreshing vegetarian soup, which is just as good served either hot or chilled.
Did you know?
Some cooks today discard the beet tops and use only the roots. In ancient times, however, only the tops were eaten as a vegetable; the roots were used as a medicine to treat painful disorders such as headaches and toothaches.
Summer Beet Soup - Chilled Borscht
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1/4 medium white cabbage, cored and coarsely
- 1 Tbsp. vegetable oil
- 1 onion, finely chopped
- 1 carrot, grated
- 1 bay leaf
- 1 Tbsp. wine vinegar
- 5 cups vegetable stock or rassol
- 3 beets, cooked, peeled and grated
- salt and freshly ground pepper
- lemon juice, optional
- sour cream or yogurt to serve
- chopped fresh parsley, to garnish
Instructions
Heat the oil in a large saucepan over medium-low heat. Add the onion and carrot, cover and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cabbage, vegetable stock or rassol, bay leaf, pepper, and salt. Bring to a boil, reduce the heat and simmer for about 15 minutes. Add vinegar and beets, simmer over low heat for another 10 minutes.
Remove the bay leaf. Allow to cool and refrigerate until cold. If you prefer soup a little less sweet, add a few drops of lemon juice. Ladle into chilled soup bowls or glasses, top each with a spoonful of sour cream, sprinkle with chopped parsley and serve.
Notes
Rassol is a beet broth, which is used to impart a strong beet color and flavor. You are most likely to find it in kosher food stores. Or you can use vegetable stock.
6 Comments
Rosa's Yummy Yums
April 17, 2013 at 1:28 pmA wonderful soup! I am a big fan of beets.
Gorgeous pictures, especially the second one from the top.
Cheers,
Rosa
Sayantani
April 17, 2013 at 1:46 pmyour clicks are a treat to the eyes. beautiful soup recipe. will try it this summer.
Eric Pepple
April 17, 2013 at 2:03 pmI just can't get over how beautiful your food and photography is. Fantastic job!
Happy Blogging!
Happy Valley Chow
Medeja
April 17, 2013 at 10:44 pmReminds me the way we make borscht! 🙂 With new season potatos..I love it 🙂
Nami | Just One Cookbook
April 18, 2013 at 4:45 amI want to try your chilled borscht! Today was 70F and I was thinking cold soup could be really nice treat and here you are posting beet soup! YUM. I love beets. Beets are beautiful and delicious!
Julia
April 19, 2013 at 3:01 amNothing beats a cool refreshing soup on a hot day!