Yield: Yields 8 cups
Servings: 8 to 10 as an appetizer
In this modern take on borscht, beets, beet leaves, and beet stems create deep earthy flavor.
Read the article “Chill Out” for tips on giving your soup great flavor and smooth texture.
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Make Ahead Tips
The finished soup can be refrigerated, covered, for up to 2 days. Adjust the seasoning and garnish just before serving.
The croutons can be made 1 day ahead, cooled, and stored in a zip-top bag.
This is a fine recipe for an authentically Russian cold borsch. The trick is the balance of the beet flavor and the brightness of the vinegar.Someone took my beet tops, so I used Swiss Chard from the garden (leaves and stems) with good results. Chard has some of the same phytonutrients as beets, and gave the soup the slightly earthier flavor the recipe promised.The rye croutons are a fun addition; the dill and sour cream are essential. Russians will often float halved hard-boiled eggs in the soup for an effect that Martha Stewart would call 'pretty.'
I liked the soup, but since I'm the only one who did, after a week I'm getting tired of it. If I could, I'd give it 3 1/2 stars. Maybe 4 if I hadn't eaten it every other day for the last week. :) I didn't use the rye croutons or dill. It was lovely with a dollop of sour cream though. Another night I added about 3 TB of buttermilk to my bowl. This evening I juiced an orange and added that. I liked it best with the orange in there. I probably had 1 1/2 cups of soup when I added the juiced orange. I do think I'll make it again. But it won't be in regular rotation and I'll definitely make less next time.
This soup is very flavorful and easy to make. We used salt and vinegar kettle style potato chips instead of the rye croutons. Beets are so beautiful.
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