Beet Week(end) Part 3: Chilled Beet-Berry Borscht
This chilled soup reminds me of a beet berry gazpacho, but we'll stick with the borscht title as it contains no olive oil or stale bread, and this time around I cooked the beet. It is a tasty and simple way to use up that solitary beet from last week's market run. This serves about 4 very small portions.
Chilled Beet-Berry Borscht
1 beetSeveral good handfuls any berry you have on hand (I used blueberries for this batch)
A bit of onion and pepper
A very large bit of basil
Half a lime
Salt, pepper, pinch of sugar
Sour cream or yoghurt to taste
Simmer skinned and chopped beet in a shallow pan of salted water until soft; about 15 minutes. Blend with onion, pepper, berries, basil, and lime. Season with salt, pepper, and sugar; blend in a generous dollop of sour cream or yoghurt. Chill or serve room temp.
Note: Next time I will add fresh ginger for spice and complexity.
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