Chilled Summer Borscht

Description

Source: COOK COLOR - MARIA ZIZKA

Stunningly hot pink. Fresh lemon juice, buttermilk, and white wine vinegar bring some welcome tartness to this chilled soup. Serve it ice-cold on the hottest day of the year.

Ingredients

• 4 medium beets (about 1 pound/450 g), scrubbed and tops trimmed
• 3 medium purple potatoes (about 12 ounces/340 g), scrubbed
• Fine sea salt
• 2 cups (480 ml) good-quality chicken broth
• 2 cups (480 ml) buttermilk
• 1 cup (225 g) sour cream, plus more for serving
• 3 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• Freshly ground black pepper
• ½ large English cucumber, peeled and cut into ½-inch (1.5 cm) cubes
• ¼ small red cabbage, cored and sliced into very thin ribbons
• 4 scallions, white and green parts, thinly sliced
• 1 small bunch dill, finely chopped
• Chive blossoms, for garnish

Directions

1. Peel the beets and cut them and the purple potatoes into 1-inch (2.5 cm) pieces.
2. Place the beets in a large pot, fill the pot with cool water, season generously with salt, and bring to a boil.
3. After about 20 minutes, add the potatoes to the pot and continue cooking for another 20 minutes until all the vegetables are tender when pierced with a fork.
4. Use a slotted spoon to transfer the cooked vegetables to a plate.
5. Strain 2 cups (480 ml) of the cooking liquid through a fine-mesh sieve into a large bowl.
6. Add the chicken broth, buttermilk, sour cream, lemon juice, vinegar, and lots of pepper.
7. Taste and season with more salt if needed.
8. Add the cooked beets and potatoes to the broth along with the cucumber, cabbage, scallions, and dill.
9. Stir gently.
10. Cover and refrigerate for at least 4 hours before serving.
11. Garnish each bowl of chilled soup with a sprinkling of chive blossoms.

Yield: Serves 8 to 10