Cold Pickled Beet Borsch
for a hot summer
It’s the first week in August, 2007 in Marion, Ohio and it is hot. What better time for cold pickled beet soup with a sandwich.
Lipman on findarticles.com taught us a good way to start by making a simple batch of beets. She instructs
that the beets can be enjoyed as pickles, or for a quick borscht, in a salad or in a relish. We will concentrate on making
the pickled beets and the borscht, which we found to be easy and delightful to the taste.
Fresh Pickled Beets
4 small diameter (about 2 ½ inches) beets (untrimmed about 1 ½
1 ½ cups water
¼ cup red wine vinegar
Trim tops and roots from beets (the leaves
are good and useful, more on that later)
Peel beets (you
can also used canned beets – no big revelation)
In a two quart sauce pan combine water, vinegar and sugar and bring to a boil.
Add beets, simmer covered for about 30
to 45 minutes or until tender. Turn beets often during the simmer.
Cool, cover and chill – the beets are good up to three days and yield about
¾ pounds of pickled beets.
Creamy Beet Borscht
About 1 ½ pounds (a double batch of the Fresh Pickled Beets)
1 quart nonfat yogurt
1cup regular strength
Pepper to taste
Dill for garnish
Additional yogurt for garnish
Drain beets and reserve 1 ½ cups
beets, reserved juice, 1 quart of yogurt and broth.
In a food processor or blender make a smooth puree (using about 1/3 of the beet mixture at
and serve cold (cover and chill up to one day)
Garnish with chopped dill. Offer yogurt and pepper to taste. Serves 6 to 8.
This makes an excellent and quick refreshing
it’s too hot to cook! So do this.
Use a jar or two of Aunt Nellie’s Whole or Sliced Pickled Beets which you have on the
shelf for just this occasion. For a change of basic recipe this comes from culinary.net.
Easiest soup there is.
A recipe for Chilled Pickled Beet Borscht
1 jar (16 ounces) Aunt Nellie’s
Whole or Sliced Pickled Beets
1 cup water
cup shredded carrots (optional)
2 tablespoons lemonade concentrate
1 cup buttermilk
2 tablespoons chopped
Salt and Pepper to taste
cream and chopped cucumber for garnish (optional, but not really)
Drain beets and reserve liquid
Combine reserved liquid, water, beets, carrots, and lemonade concentrate in medium
sauce pan. Bring to a boil, reduce heat and simmer, covered about 5 minutes to blend flavors and until carrots and tender.
Stir in buttermilk and dill, season with
salt and pepper.
Keep chilled (up to a day) until ready to serve. Top servings with sour cream and chopped cucumber.
Makes 4 servings
and Good! To tell the truth I liked Aunt Nellie's pickled beets out of a jar better than those I made. Maybe it's because
I don't know much about the art of making pickles.