Chilled Summer Borscht
| 4 | large beets, well-scrubbed, tops removed | 1 | tablespoon honey |
| 1 | teaspoon apple cider | 1/3 | cup sour cream |
| 1 | teaspoon salt or to taste | | Fingerling potatoes cooked and chilled (optional) |
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Scrub beets & cut away the part where stems attach. In a saucepan, cover beets with water, add a dill sprig & sprinkle with salt. Bring to a boil, cover, reduce heat to low, & simmer until tender, 40 to 60 minutes. Reserve broth & transfer beets to cold water. When beets have cooled, remove skins, & dice or julienne. Return broth to medium-high heat; stir in honey & cider. (Adjust flavor with a little more sweetener if the taste seems too salty or sour.) Remove from heat, then pour broth slowly into a clean pot, being careful to leave any grit behind. Chill broth & beets thoroughly, in separate containers. Whisk sour cream into chilled broth until blended - soup will be a brilliant creamy pink. Add chilled beets & potatoes, if using. Garnish with dill sprigs & a grind of black pepper. Serves 6.
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