Gluten Free Summer Borscht

Cool Cucumber and Beet Bisque
Gluten Free Summer Borscht
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Ingredients

Adjust Servings:
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
Features:
  • Gluten Free Recipes
Ingredients

Directions

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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:

Summer Borscht Recipe-Homemade Summer Borscht-Delicious Summer Borscht

So, how to make Summer Borscht?

Steps

1
Done
40

Boil beetroot

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

2
Done
30

Drain and strain beetroot and liquid

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
Done
2

Prepare soup mix

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
Done
5

Peel beetroots

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
Done
3

Add vegetables to soup

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

6
Done
4h

Chill

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

7
Done

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 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

Average Rating:
(5)
Total Reviews: 1
Athina

Thank you, Nina!

Perfect for this Summer!

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