Summer Borscht
The prepared beet soup base may be stored in the refrigerator for a few days.
INGREDIENTS | SERVES 4
- 4 medium-sized beets, cleaned
- 5 cups water
- 1 pinch of salt
- 1 tablespoon white vinegar
- 2 hard-boiled eggs, chopped
- 2 medium-sized pickling cucumbers, chopped
- 1 bunch scallions, chopped
- 4 tablespoons sour cream
Boil the beets in the water, unpeeled, for 20 to 25 minutes; remove the beets with a slotted spoon, leaving the water to boil.
When the beets are cool enough to handle, peel and grate them; return them to the boiling water. Cook for another 10 to 15 minutes, adding the salt and vinegar. Remove from heat and allow to cool. Refrigerate until thoroughly chilled.
Pour the soup into large serving bowls.
Add some egg, cucumbers, scallions, and a tablespoon of sour cream to each; mix well and serve.
Cooking Beets — Preserving Nutrition
The flavorful, nutrient-rich juices in beets are water soluble. To lock in the sweetness, color, and food value of these wonderful vegetables, consider cooking them in their skins. When boiling them, put a few drops of red wine vinegar in the water, which also helps seal in the juices. Beets can also be baked whole, like potatoes, then peeled and sliced.
