This is the second day of the A-Z Blogging Challenge. B is for Beets as in Borscht. Cold Beet and Cucumber Soup from Julia Child’s recipe in her Menu Cookbook.. Well Julia Child has done it again. I’ll have to say that this Cold Beet and Cucumber soup was outstanding! I haven’t had Borscht in years. It is nice to revisit an old recipe. Beet and Cucumber combine with chicken broth, beet juice, scallions, horseradish and wine vinegar to make a delicious cold soup. The addition of sour cream and dill sprinkle on top is almost perfection. Julia makes this the first course in her “A Fast Fish Dinner Menu” in Julia Child’s Menu Cookbook. This recipe is so fast and easy to make!
According to Wipikedia “Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Poland, Russia, Ukraine and Belarus. In most of these countries, it is made with beetroot as the main ingredient.”
I have to tell you a little secret………..I didn’t buy chicken broth but I did have beef broth so I used beef broth to make the soup. It didn’t seem to hurt the flavor at all. Julia might be rolling in her grave. You will take all the above and process in a food processor or blender.
Because this soup is so easy to make you can make it for a fancy dinner and your guests will think you spent a lot of time on this soup but you didn’t.
Or for a week night dinner and in any nice bowl. It takes all of 15 minutes to make once you get the ingredients together.
Julia suggested eating it with a dark bread and butter. The dark pumpernickel bread with butter was really just right with the soup. Sour Cream and dill on top of the soup add just the right flavors to put this soup over the top!
COLD BEET AND CUCUMBER SOUP
3 or 4 scallion, or 1 or 2 scallions
1 cucumber, peeled and seeded
a 1 lb. can of beets, whole, sliced, or julienned, or 2 cup cooked fresh beets including some juice
1 cup beet juice or bottled borscht
1 cup or more chicken broth, fresh1 teaspoon horseradish
1 teaspoon horseradish
1 tablespoon wine vinegar
salt and pepper to taste
1 cup sour cream
springs of dill or chives or parsley
With an electric blender or food processor, first chop the scallions, then all the rest of the solid ingredients with just enough of the liquids to blend – do not puree too fine; thin out to desired consistency with beet juice and broth; season to taste.
Chill several hours. Carefully taste and correct seasoning again, since it may need more after chilling. Serve in individual bowls, and top each portion with a spoonful of sour cream and a sprinkling of dill, chives, or parsley.
May be made 2 or 3 days in advance of serving; store in a covered container in the refrigerator.