I would apologize for posting yet another soup recipe in the middle of a very hot July, but today’s soup is probably as summery as soups can get. It’s chilled. The sweet earthy broth is very refreshing. There are raw veggies, some chopped eggs, and plenty of dill. I am not sorry at all.
I actually didn’t like this soup growing up. I told myself that I didn’t like beets, and for a while actually believed it, but it wasn’t true. Not being a picky eater, I needed to create some drama and pretend that there were some things that I didn’t like. Or maybe it was to be normal like the other kids that didn’t like certain foods, who knows? So I chose beets. I’ve come around big time, that’s for sure, and even named this blog betacyanin, after the lovely red pigment found in beets. This soup is called a chilled “borscht”, but it’s not too similar to any hot version that I’ve tried. There are beets, and sour cream, but that’s about it. Anyway, it’s called borscht in my family, and I’m going to stick with it.
If you’ve read some of my other posts, you’ll know that it’s not common that I cook something without tweaking it, a compulsion that I can’t avoid. But today’s recipe is my mom’s and it’s awesome, and I didn’t change a single thing. Enjoy!
- 2L water
- 1 lb beet root, peeled, and coarsely grated
- about 3 Tbsp. lemon juice, to taste
- about 3 tsp. salt, to taste
- 2 hard boiled eggs, chopped
- 1 cup cucumber matchsticks
- 1/2 cup thinly sliced scallions
- 1/4 cup finely chopped dill
- sour cream, for garnish
- Bring water to a boil and add grated beets.
- Lower heat and simmer for about 15 minutes.
- Turn off the heat and let the soup cool slightly.
- Add lemon juice and salt. Taste and adjust if necessary.
- Let the soup cool on the stove top then chill in the refrigerator until ready to serve.
- Combine eggs, cucumbers, scallions, and dill in a bowl and store in the fridge until ready to serve.
- Divide egg mixture between 6 bowls. Ladle soup over mixture, and garnish with sour cream.