Best Cold Blender Borscht Recipes

VEGAN BLENDER BORSCHT

Steps:

• Add oil to a large pan or wide soup pot and heat over medium.
• Add in onions, carrots, garlic, salt, and pepper and sautee until soft, about 5-7 minutes.
• Add in cooked beets, dill, tomato paste, and coconut sugar and stir until everything is heated through, about 7 minutes.
• Add in pickle juice, lemon juice, broth, and almond milk and heat through for 2 minutes.
• Transfer mixture to blender, blend on low, then slowly increase to high, and blend the soup until completely smooth.
• Divide soup between 4 or 5 large serving bowls and garnish with dill and 1 tablespoon of Vegan Cashew Sour Cream (or a dollop of non-dairy yogurt, sour cream, or greek yogurt).

COLD RUSSIAN BORSCHT

Steps:

• Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
• Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
• Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

BLENDER BORSCHT

Steps:

• Combine the 2 cans of beets and 1/2 cup of beet liquid in blender jar.
• Puree until mixture is smooth.
• Add chicken broth, onion, lemon juice, salt and pepper and puree again until mixture is smooth.
• Taste and adjust seasoning to taste.
• Transfer to bowl, cover and refrigerate overnight.

COLD PINK BORSCHT IN A GLASS

Steps:

• Peel and slice the beets and put them in a large saucepan. Cover with 8 cups water and add the garlic, shallots, bay leaf, coriander, cloves, cayenne, sugar, vinegar, oil and salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the beets are tender. Check the seasoning of the broth. It should be distinctly sweet, sour, peppery and flavorful. Correct the seasoning, adding salt and cayenne if necessary, and freshly ground pepper. Cool slightly.
• Remove the bay leaf. Purée the soup well in a blender, then strain into a large bowl. Chill in the refrigerator or over ice until cold.
• Just before serving, whisk in the yogurt. Taste and adjust the seasoning, adding a splash of vinegar if necessary. Thin with a little water to achieve the correct thickness - like a thin milkshake. To serve, pour into small water glasses. Garnish with freshly ground pepper and, if desired, fresh dill or chives.

COLD BORSCHT

Steps:

• Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes.
• Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar and lemon juice to taste. Cover and refrigerate overnight. Serve chilled, with chilled boiled potatoes added to soup, if desired. Garnish with a dollop of sour cream or yogurt.

COLD BLENDER BORSCHT

Steps:

• Put all of the above except the sour cream in a blender and blend for 1/2 minute until smooth.
• Chill and then serve in chilled bowls and top each bowl with 1 TBS of sour cream.