Golden Borscht Recipe
This creamy golden version of the classic beet soup is delicious served both warm and chilled. A dollop of creme fresh and chopped fresh dill add the finishing touches. Enjoy with crusty dark bread for dipping and sopping up the soup.
Ingredients
- 14 cups water
- 6 large golden beets greens removed and beets peeled and quartered
- 1 fresh lemon juiced
- 2 tbsp yellow miso dissolved in half a cup hot water
- Freshly ground pepper & salt to taste
- Creme fresh
- Fresh dill chopped
Instructions
- In a large pot, bring the water to a rolling boil.
- Add the beets to the boiling water and bring back to a boil, simmer for 30-45 minutes until the beets are tender.
- Remove from heat, add lemon juice, and let come to room temperature.
When cooled, puree beets and cooking liquid in batches using a food processor or blender.
- Serve borscht warm or chilled with a dollop of creme fresh and chopped fresh dill.
Recipe Notes
Beet greens are nutritious and delicious. Be sure to wash and chop the greens to sauté with olive oil and garlic.