Belorussian Cold Borshch
Cold borscht, a refreshing pan-Slavic soup, is a simple and delicious treat that is usually consumed in hot weather. It’s made with beets and other fresh vegetables. This recipe comes from The Russian Cookbook (1967), and includes a note that this version can be served hot as well. This soup is best in its chilled form, however, and it is vibrant and tangy. Made with fresh beets, crisp vegetables, and a rich broth, it's a healthy and delicious way to have a light meal. Serve either chilled or hot, depending on your preference, with a dollop of sour cream.
- 2 bunches young beets with beet greens
- 2 cups cold water
- 1 large onion, chopped fairly fine
- 2 cups hot meat stock or bouillon
- 2 ½ cups tomato juice
- Salt and pepper to taste
- 1 small cucumber, peeled and chopped
- ½ bunch spring onions, chopped
- 2 hard-boiled eggs, chopped
- 1-2 tablespoons sour cream per person
Wash beets and remove tops without cutting into beetroot. Put beets in boiling water, cover, and cook until tender. While the beets cook, put 2 cups of cold water on fire in a large pot with 1 large, chopped onion. Cover pot and cook gently while washing and chopping beet leaves. Blanch leaves by dropping them in boiling water for 1 minute, then rinsing them in a sieve under cold water. Set them aside.
When beetroots are cooked, drain them, discard the cooking water, and peel and cut them in long thin strips (julienne). As soon as the onions are thoroughly cooked, add them to the blanched beet greens. Stir in the beets, the hot stock or bouillon, and the tomato juice. Mix well. Season soup to taste with salt and pepper, remove it from fire, and let it cool. After chilling it in the refrigerator, serve it with chopped cucumber, chopped fresh spring onion, chopped hard-boiled eggs, and sour cream, all either on the side or placed in the individual bowls.
NOTE: Although this soup is meant to be eaten cold, it is also good hot. When serving hot, omit cucumbers, spring onions, and hard-boiled eggs.