Beet the Heat with Summer Borscht from 'Samarkand' by Caroline Eden and Eleanor Ford

Beet the heat with Summer Borscht from SamarkandRecipes & Stories from Central Asia & the Caucasus (Kyle Books, June 2016) by Caroline Eden and Eleanor Ford.

Summer Borscht with Sour Cream and Chives

Serves 4

4 beets, peeled and coarsely chopped

3 carrots, coarsely chopped

2 celery stalks, chopped

1 small onion, coarsely chopped

1 (14-ounce) can chopped tomatoes

1 garlic clove, chopped

1 bay leaf

4 black peppercorns

2 cloves

1 teaspoon sugar

sea salt

To serve: 

lemon juice

sour cream

snipped chives

Summer Borscht

This is an elegant version of borscht, a clear, rubyhued broth served chilled, rather than the heartier beet soups suited to the long winter months. If you have made Rye Bread Kvas (see page 177), try adding a splash to the finished soup.

Put the vegetables and aromatics into a large pan and cover with

5 cups of cold water. Season with the sugar and salt. Bring to a boil, reduce to a simmer, and cook for 40 minutes. Strain through a fine sieve, reserving the broth and discarding the vegetables (which will have lost their flavor). Let cool, then taste for seasoning. A squeeze of lemon juice will brighten the flavor.

Serve the broth chilled, with a dollop of sour cream and a scattering of chives.

(^Recipe reproduced with permission from SamarkandRecipes & Stories from Central Asia & the Caucasus (Kyle Books, June 2016) by Caroline Eden, Eleanor Ford)

Previous Post

Coyotes in the Area, Warning to Members of Green College Dining Society at UBC, Vancouver

Aug 13
Coyotes in the Area, Warning to Members of Green College Dining Society at University of British Columbia (UBC)
Next Post

Kwakwaka' wakw Territories Mapped Out at Museum of Anthropology, UBC, Vancouver

Aug 16
Kwakwaka' wakw Territories Mapped Out at Museum of Anthropology UBC, Vancouver

Comments