Chilled Summer Borscht

Yield: About 2 quarts soup

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Who can possibly resist the brilliant, gem-like tones of this classic soup? Beyond its visual appeal are the honey-and-spice notes of fresh summer beets infused with tangy-sweet balsamic vinegar, cracked pepper and fresh dill.

Ingredients

Preparation

Wrap beets in foil and bake at 400° F for 1 hour or until fork tender. Cool and slip off their skins. Coarsely chop them.

In a heavy pot, heat oil or butter and sauté onions, celery root and garlic for 5 minutes or until onions are tender and lightly golden. Stir in tomato paste and sugar and cook for 1 minute more. Add beets, broth, vinegar and dill. Cook for 5 minutes, to meld the flavors. Season well with salt and pepper. Allow to cool, then puree in batches until smooth. Add more broth if it is too thick. Chill completely.

Serve garnished with the Radish and Cucumber Salad, sour cream and dill sprigs if you like, and pass the pepper mill.

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, July 2010

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: beets, soup

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