Summer young beet borscht
Vegetable soup
Ukrainian cuisine
This variation of Borscht served cold, is fantastic in hot weather. The young beet tops, are tender enough for adding them to the borscht without blanching but if you like, just wilt them in a skillet covered with a lid for a few minutes. The lemon juice, yogurt and sour cream are preserving the green tops from changing their bright color and in the same time brighten the color of the borscht. You also can omit chicken stock and use only the beet cooking liquid or use buttermilk instead of yogurt.
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