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Eastern European Soup Easy Difficulty Made 0 times

cold borscht

Eastern European cold sumertime soup

cold borscht
Portions 🍽 6 servings
Prep Time ⏱ 25 mins
Cook Time 🔥 15 mins
Total Time ⌛ 40 mins
Times Made Made 0 times
Dietary / Allergens:
🌿 Vegetarian 🌿 Gluten-Free
Meal Type:
🍴 Lunch 🍴 Dinner
Occasion / Season:
🎉 Summer
Rating:
No ratings
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Approximate Nutritional Analysis

Calculated based on 1 of 6 servings

Calories 🔥
354 kcal
Energy
Protein 11% kcal
10.5 g
Muscle & Satiety
Carbs 34% kcal
31.5 g
Energy & Grains
Total Fat 55% kcal
22.0 g
Essential Lipids
Caloric Distribution
Protein 11% Carbs 34% Fat 55%
Dietary Fiber 4.8g
Sodium 486mg
Calculation Coverage 92% of ingredients matched
View Per-Ingredient Nutritional Contribution (13 items) ▼
Ingredient Quantity Est. Weight Calories Protein Carbs Fat
beets (approx) 2 lb 907.2g 372 kcal 8.2g 87.1g 1.8g
salt 2 tsp 10.0g 0 kcal 0.0g 0.0g 0.0g
vegetable stock 2 cups 480.0g 72 kcal 9.6g 4.8g 2.4g
sour cream 20 oz 567.0g 1123 kcal 13.6g 26.1g 110.0g
yogurt, plain 0.50 cups 122.5g 92 kcal 9.8g 7.3g 3.1g
sugar 4 tbsp 50.0g 194 kcal 0.0g 50.0g 0.0g
lemon juice, freshly squeezed 2 tbsp 30.0g 9 kcal 0.2g 2.7g 0.1g
vinegar 2 tsp 10.0g 2 kcal 0.0g 0.1g 0.0g
black pepper 1.50 tsp 7.5g 0 kcal 0.0g 0.0g 0.0g
eggs 3 150.0g 214 kcal 18.9g 1.0g 14.2g
cucumber, english 1 200.0g 30 kcal 1.4g 7.2g 0.2g
green onions 1 15.0g 5 kcal 0.3g 1.1g 0.0g
dill 1 40.0g 9 kcal 0.8g 1.5g 0.2g

* Approximate nutritional values calculated from recipe ingredients using USDA standard food reference data. Actual content may vary depending on specific brands, cooking methods, and substitutions.

Ingredients

(13 items)
  • beets
    2 lb
  • salt
    2 tsp
  • vegetable stock
    2 cups
  • sour cream
    20 oz
  • yogurt, plain
    0.50 cups
  • sugar
    4 tbsp
  • lemon juice, freshly squeezed
    2 tbsp
  • vinegar
    2 tsp
  • black pepper
    1.50 tsp
  • eggs [optional]
    3
  • cucumber, english
    1
  • green onions
    1
  • dill
    1

Directions & Preparation

1.

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

2.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, diced cucumber, 1/2 cup of chopped scallions, and 2 tbsp of chopped dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

3.

Optionally top each bowl with half of a hard-boiled egg.