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:
In a large pot of boiling water with salt, cook the beetroots, uncovered for 30-40 minutes until tender.
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.
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.
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.
Add the beets, cucumber, scallions and fresh dill to the soup and mix well.
Cover the soup with plastic wrap and refrigerate for at least 4 hours to overnight, to chill.
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!
Thank you, Nina!
Perfect for this Summer!
Gluten Free Recipes
