Name: Summer Borscht
Total time: 105 min
Ingredients: 6 tablespoons creme fraiche or sour cream; 1/4 cup white wine; 1 tablespoon olive oil; 1/4 teaspoon freshly ground black pepper, plus more to taste; 1/4 cup fresh dill, loosely packed; 1/2 small cucumber, peeled and seeded; 2 carrots; 6 teaspoons red-wine vinegar, (optional); 1 1/2 pounds red beets, scrubbed and stalks trimmed to 1/2 inch; 1 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat; 1 leek, trimmed of tough green ends and coarsely chopped; 1 teaspoon salt, plus more to taste; 1 clove garlic, minced; 1 small onion, finely chopped

Borscht

What are the basic ingredients needed to make Borscht?

Can I make a vegetarian or vegan version of Borscht?

What is the best way to prepare the beets for Borscht?

Can I use canned beets instead of fresh beets?

How can I thicken Borscht if it is too thin?

Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.

Milk

Mediterranean

Gluten Free

Lactose Free

Creams & Creamers

gram

creme fraiche

Wine

milliliter

white wine

Oils

olive oil

Seasonings

black pepper

Fresh Vegetables

fresh dill

cucumber

carrot

Vinegar

red wine vinegar

beet

Stocks & Broths

chicken stock

leek

salt

garlic

onion

Potassium

Minerals

Cholesterol

Calcium

Vitamin C

Vitamins

Iron

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Sodium

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Vitamin A

Saturated Fat

Choline

Zinc

Copper

Manganese

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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