This is not your babushka’s borscht.
Funny thing about me is that I am not the biggest fan of beets. However, the simplicity and balance of sweet, sour, salt and umami make me crave this whenever it’s hot out. Oh did I mention that this a chilled soup? If you’re a fan of gaspacho, this will definitely be a favorite. It’s not totally authentic – my partner’s babushka can attest to that – but I think with the addition of umami from the fish sauce and the brininess pickle juice balance out the sweetness from the beets. I also use chicken bone broth and plain greek yogurt to increase the protein and make this a more well balanced meal on it’s own.
Ingredients:
- 3 medium beets
- 1 large russet potato
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 4 cups chicken bone broth (i like the cartons from Trader Joe’s)
- 2 cups of water
- 1/4 dill pickle juice (love Bubbies)
- 3 tbsp of monk fruit sweetener
- 2 tbsp of fresh lemon juice
- 1/4 cup chopped fresh dill
- 1 tbsp fish sauce
- 2 1/2 tbsp white wine vinegar
- salt & pepper
Toppings:
- plain greek yogurt or sour cream
- persian cucumbers
- green onions
- fresh dill
- white wine vinegar
Directions:
Heat the oven to 400°F. Wrap each beet individually in aluminum foil with a tiny splash of water. Roast for 45-50 minutes until the beets are soft and can easily be pierced with a fork. Meanwhile, peel your potatoes and cut into small cubes. Season with olive oil, paprika, garlic powder, salt and pepper. Roast for 20-25 minutes until potatoes are fork tender. You can throw them in with the beets if there is room in the oven.
Once the beets are done cooking and have cooled, peel off the skin by hand (make sure to use gloves to avoid turning your hands and nails pink). Grate the beets using the small side of a box grater or a cheese grater.
Add bone broth, water and grated beets to a large pot and bring to a boil. Reduce the heat and simmer for 20 minutes, partially covered with the lid. After 20 minutes, add the potatoes and cook for 5 to 10 minutes more. Add the dill pickle juice, monk fruit sweetener, fish sauce, lemon juice and white wine vinegar. Season with salt and pepper to taste. Let cool and store in the fridge for a few hours or overnight.
Serve:
Portion out a serving of cold broth. Add diced persian cucumber and finely chop green onion and dill (I use about a half of a cucumber and green onion per serving). Add a dollop of greek yogurt/sour cream and a dash of white wine vinegar. Enjoy!
