Borscht
Cold Beet Soup (borscht)
Serves four as an appetizer.
For more delicate flavor (and a vegetarian option) replace the chicken stock with vegetable stock or water. To turn the soup into a hearty one-dish meal, garnish each serving with chopped hardboiled egg, cucumber, and/or radishes. Some recipes also call for the addition of boiled potatoes, bacon, or mushroom dumplings.
2 cups cooked, peeled and coarsely chopped beets
1 small onion, chopped
1 carrot, finely chopped
1 tablespoon olive oil
2 cloves garlic, chopped
4 cups chicken stock
salt and pepper to taste
1 teaspoon dried dill
½ teaspoon finely grated lemon peel
1 cup unflavored yogurt, plus more yogurt or sour cream for garnish
In a large soup pot cook the beets, onion, and carrot in the oil until the onions are soft and translucent. Add the garlic and continue cooking for another few minutes. Transfer the ingredients to a blender or food processor, and process until finely puréed (add water or stock if necessary). Return the puréed vegetables to the pot and add the stock (or water), salt and pepper, dill and lemon peel. Bring the soup back to a boil, then simmer it for about five minutes, and remove from the heat. When it has cooled slightly, whisk in one cup yogurt. Refrigerate until mixture is thoroughly chilled. To serve, add chopped hardboiled egg, cucumber and or radish if desired, and top with a dollop of yogurt or sour cream.