Chilled Summer Borscht | PCC Natural Markets

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Chilled Summer Borscht

Yield: about 2 quarts soup

Your rating: None (1 vote)
Your rating: None (1 vote)

Who can possibly resist the brilliant, gem-like tones of this classic soup? Beyond its visual appeal are the honey-and-spice notes of fresh summer beets infused with tangy-sweet balsamic vinegar, cracked pepper and fresh dill.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Wrap beets in foil and bake at 400° F for 1 hour or until fork tender. Cool and slip off their skins; coarsely chop.

In a heavy pot, heat oil or butter and sauté onions, celery root and garlic for 5 minutes or until onions are tender and lightly golden. Stir in tomato paste and sugar and cook for 1 minute more. Add beets, broth, vinegar and dill. Cook for 5 minutes, to meld the flavors. Season well with salt and pepper. Allow to cool, then puree in batches until smooth. Add more broth if it is too thick. Chill completely.

Serve garnished with Radish and Cucumber Salad, sour cream and dill sprigs if you like, and pass the pepper mill.

Recipe by Lynne Vea, PCC Chef

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