Photo: Cala
Chilled Beet and Cucumber Soup
13 ingredients
Serves 8.
openrecipes
Eastern Europe has given rise to many versions of the peasant soup of beets known as borscht, commonly served with dark rye bread. This version makes a cool, festive and bright soup to cleanse the palate. For a party, garnish with tangy yogurt, a few feathers of dill and a dollop of caviar.
Estimated Nutrition (whole recipe, rough)
665
Calories
56g
Protein
5g
Fat
92g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. beets, about 8 beets, trimmed
- 1 yellow onion, quartered
- 8 cups chicken or vegetable broth
- 1 cup water
- 1 Tbs. sugar
- 2 English cucumbers, peeled, seeded and cut into thin strips,
- plus thinly sliced cucumber rounds for serving
- 2 Tbs. fresh lemon juice
- 2 Tbs. rice wine vinegar
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/4 cup finely chopped fresh dill
- 1 cup plain nonfat yogurt or low-fat sour cream (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes