What’s your favorite simple meal on a hot day? Cold beet soup is refreshing and couldn’t be easier to prepare. Michael’s parents love borscht, so I called to ask my mother-in-law how she makes hers. Chuckling, she answered, “I don’t make it. I buy it in a jar.” While I have no problem with that idea, I had some fresh beets that I wanted to use, so I decided to search for recipes online.
Guess what? I had no idea how many different versions existed ranging from the simple cold beet soup I had envisioned to a hearty winter stew comprised of multiple ingredients. Because it’s known as an Eastern European dish, I decided to ask a friend whose mother was originally from Czechoslovakia, (an area that would now be considered part of Ukraine), if she made borscht. Her reply reiterated what I had already discovered, “Borscht means different things to different people.” Thankfully the way her mother makes it consisted of only 3 ingredients and was always served cold in the summer. Bingo! That’s the cold beet soup I was looking for.
How to Make Cold Beet Soup
It’s really no trouble preparing beets. Just remember to put on a dark apron to protect your clothes from any splatter. After cutting off the greens and reserving for another meal, scrub the beets with a stiff bristled brush under running water. I generally don’t find it necessary to peel them, but I cut away any particularly rough bits where the root meets the stem and scrape off any hairlike roots with a paring knife. After chopping them into quarters or smaller, put them into a saucepan with enough water to cover them. Bring to a boil and simmer until fork tender. Chill beets along with their cooking water. Once cold, grate or chop strained beets in the food processor.
To serve, put some plain yogurt into a bowl. Then stir in the beets and reserved cooking water. Top with sauerkraut. I was told that in the olden days, they added lemon juice instead. The sauerkraut is a new twist that Miriam substitutes, and I think it’s great this way.
Ingredients for Cold Beet Soup:
- boiled beets in their cooking water
- plain yogurt or sour cream
- sauerkraut or lemon juice
If you’re into dietary supplements, you know that beet powder has been heavily advertised in recent years. There is no question that beets are good for you. While I have no issue with supplements per se, I dislike the idea of superfood fads and marketing the idea of taking a supplement rather than eating what’s found in nature. If longevity is what you’re after, take a cue from the Blue Zones. Eat a balanced diet with a variety of fresh vegetables, fermented foods and exercise regularly. Miriam, who makes this cold beet soup is nearly 100 years old. She makes her own sauerkraut for this dish. I confess that mine was store-bought, but I do believe that beets and some probiotics can’t hurt!
How might you tweak this recipe for your family’s taste? My husband didn’t like the sound of borscht when I wanted to serve him some, but he was just fine when I put it into his morning Nutribullet along with some lettuce, a few radishes and a couple mandarin oranges. So, adapt and find what works best for you and your family.
If you’re looking for ways to sneak in some fresh beets for a meat eater, read Take Your Burger Further with This Surprise Ingredient. Small changes over time can have a big impact.