Gluten Free Summer Borscht

Gluten Free Summer Borscht

Cool Cucumber and Beet Bisque

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 4h
Cook Time: 1h 25m
Total Time: 5h 25m
Servings: 6
Difficulty: Easy
4.9 (15 Reviews)
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Ingredients

Adjust servings:

Nutritional Information

261
Calories
16.6g
Fat
24.5g
Carbohydrate
5.9g
Protein
34mg
Cholesterol
379mg
Sodium
Gluten Free Summer Borscht

Recipe Description

A bisque-like cold soup, this Gluten Free Summer Borscht is a really delicious and nutritious summer recipe choice. A sour soup, originating in Eastern Europe with a beetroot base that gives your bowl a pinkish punch.

My recipe includes diced cucumber, scallions and fresh dill to fill the gaps and I also add a unique sour cream, which most recipes don’t have. Not your typical first course, but definitely worth giving your guests a hint of culture!

To make Summer Borscht, you will need the following ingredients:

Ingredients for Gluten Free Summer Borscht

Steps to make

  1. 1

    Boil beetroot

    40 min
    Step 1 - Gluten Free Summer Borscht

    In a large pot of boiling water with salt, cook the beetroots, uncovered for 30-40 minutes until tender.

  2. 2

    Drain and strain beetroot and liquid

    30 min
    Step 2 - Gluten Free Summer Borscht

    Remove beets into a bowl with a slotted-spoon and allow to cool then drain the cooking liquid through a sieve, into a separate bowl and allot to cool too.

  3. 3

    Prepare soup mix

    2 min
    Step 3 - Gluten Free Summer Borscht

    In a large bowl mix 1½ cups of the cooking liquid, chicken stock, sour cream, yoghurt, sugar, lemon juice, vinegar, 1 tablespoon each of salt and pepper, together.

  4. 4

    Peel beetroots

    5 min
    Step 4 - Gluten Free Summer Borscht

    Once beetroots have cooled, peel the skin off with a small knife or vegetable peeler and your hands. Chop the peeled beets to a medium dice.

  5. 5

    Add vegetables to soup

    3 min
    Step 5 - Gluten Free Summer Borscht

    Add the beets, cucumber, scallions and fresh dill to the soup and mix well.

  6. 6

    Chill

    4h
    Step 6 - Gluten Free Summer Borscht

    Cover the soup with plastic wrap and refrigerate for at least 4 hours to overnight, to chill.

  7. 7

    Serve

    Step 7 - Gluten Free Summer Borscht

    Season to taste and serve cold and an extra dollop of sour cream on top and a sprig of fresh dill for garnishing.

Try this Summer Borscht soup for a twist and surprising, sour soup starter. It’s also a delicious detox option to keep stocked in your fridge. Let us know your thoughts on this unique recipe and tag #cookmerecipes in your pictures, posts and pages on social media!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

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★★★★★
★★★★★
4.9 out of 5 (15 reviews)
Athina
June 28, 2019
Verified

Thank you, Nina!

Perfect for this Summer!

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