CLEAR SUMMER BORSCHT

Clear Summer Borscht image

Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony and infused with garlic, the soup is utterly refreshing, even thirst-quenching. If you enrich it with yogurt, the color will be dark pink. If you don't, it will be a clear, dark red.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course

Time 1h15m

Yield Serves 6

Number Of Ingredients 9

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Ingredients

2 pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons
7 cups water
2 teaspoons salt, or to taste
6 tablespoons strained fresh lemon juice (from 2 to 3 lemons)
1 tablespoon sugar
2 plump garlic cloves, cut in half lengthwise, green shoots removed
3/4 cup plain low-fat yogurt (optional)
1 small cucumber, peeled, seeded, and cut in small dice
Chopped fresh dill or chives for garnish

Steps:

Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic.
Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.
Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 905 milligrams, Sugar 13 grams