Beets are available in abundance now, and this soup perfectly showcases their earthy richness and gentle sweetness. Serving a soup cold can be a challenge, since the low temperature can blunt flavors. My version pulls flavor cues from summer salads; all of the ingredients with exception of the beets and eggs are uncooked. An infusion of Ana N.36 brings everything nicely together.

 

Summer Borscht

Author
Christian Leue
Servings
4
Category
Soup

Ingredients

  • 1 cup of water
  • 2 tsp Ana N.36
  • 1 cup of ice
  • 3 large beets, boiled until soft, peeled, and coarsely shredded
  • 1 English cucumber, peeled, seeded, and cut into 1/2 inch pieces
  • 1 bunch radishes, coarsely grated
  • 1 bunch scallions, thinly sliced
  • 1 small bunch dill, finely chopped (reserve some top fronds for garnish)
  • 1 fuji apple, peeled, cored and cut into 1/2 inch pieces
  • 1 quart buttermilk, or kefir, or 50:50 yogurt:water with a bit of lemon juice
  • Salt
  • 4 tender-hard boiled eggs
  • Dill fronds
  • Sour cream
  • Black pepper

Directions

  1. Bring the water to a boil, add the Ana N.36, steep for ten minutes, strain, add ice, and chill.
  2. Mix the shredded beets with cucumber, radishes, scallion, dill, apple, and buttermilk.
  3. Allow to sit for 30 minutes for the flavors to meld. Immediately before serving, add the Ana infused ice water. Salt to taste, shooting for a level that brings out the natural sweetness of the beets.
  4. Serve with sour cream, a quartered or chopped egg, fresh black pepper, and dill fronds. Also great with buttered sourdough toast and a glass of Bandol rosé. Etna bianco, schiava, or reds from Jura are also great choices.

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