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Gluten Free Summer Borscht

Gluten Free Summer Borscht

Name: Gluten Free Summer Borscht
Prep time: 4 h
Cook time: 1 h 25 min
Total time: 5 h 25 min
Yield: 6
Cuisine: Polish
Ingredients: Beets 5 medium fresh washed; English cucumber 2 cups; Scallions ½ cup; Dill 2 tsp fresh; Chicken stock 2 cups; Sour cream 16 ounces; Yogurt ½ cup plain; Sugar ¼ cup; Lemon juice 2 tbsp; Champagne vinegar 2 tsp; Kosher Salt; Black pepper 1½ tsp

Cool Cucumber and Beet Bisque

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5h 25m
Serves 6
Easy
(1)

Ingredients

	5 medium fresh washed Beets without tops
	2 cups English cucumber medium-diced, seeds removed
	½ cup Scallions chopped, white and green parts
	2 tsp fresh Dill chopped, plus extra for serving
	2 cups Chicken stock preferably homemade
	16 ounces Sour cream plus extra for serving
	½ cup plain Yogurt
	¼ cup Sugar
	2 tbsp Lemon juice freshly squeezed
	2 tsp Champagne vinegar
	Kosher Salt
	1½ tsp Black pepper freshly ground

Nutritional information

261

Calories

16.6g

Fat

24.5g

Carbohydrate

5.9g

Protein

34mg

Cholesterol

379mg

Sodium

Cuisine:

Polish Recipes

Ingredients

5 medium fresh washed Beets
without tops
2 cups English cucumber
medium-diced, seeds removed
½ cup Scallions
chopped, white and green parts
2 tsp fresh Dill
chopped, plus extra for serving
2 cups Chicken stock
preferably homemade
16 ounces Sour cream
plus extra for serving
½ cup plain Yogurt
¼ cup Sugar
2 tbsp Lemon juice
freshly squeezed
2 tsp Champagne vinegar
Kosher Salt
1½ tsp Black pepper
freshly ground

Gluten Free Summer Borscht

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:

So, how to make Summer Borscht?

Steps to make Gluten Free Summer Borscht

1	Boil beetroot	40
In a large pot of boiling water with salt, cook the beetroots, uncovered for 30-40 minutes until tender.
2	Drain and strain beetroot and liquid	30
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	Prepare soup mix	2
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	Peel beetroots	5
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	Add vegetables to soup	3
Add the beets, cucumber, scallions and fresh dill to the soup and mix well.
6	Chill	4h
Cover the soup with plastic wrap and refrigerate for at least 4 hours to overnight, to chill.
7	Serve
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!

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!