This cold borscht is a refreshing and nutritious soup ideal for hot summer days. Made with beetroot, carrot, tomato, and celery, blended until smooth and creamy.
This is a different and delicious option for healthy starters or snacks, which can be served with crunchy toppings and a touch of olive oil. The preparation is simple and perfect for impressing with light and relaxed gatherings.
Cold Borscht
Ingredients
3 Beetroot
1 Carrot
1 Tomato
2 Celery stalks
½ Cucumber
1 Garlic clove
½ Onion
2 Bay leaves
1 tablespoon of Balsamic vinegar
1 pinch of Salt
1 pinch of Pepper
Olive oil
Preparation
Step 1 : Peel and cut the beetroot and carrot, and place them in a pot with a celery stalk, half an onion, bay leaves, salt, and pepper. Cover with water and boil until the vegetables are tender and cooked.
Step 2 : Once cooked, remove the pot from the heat and allow the vegetables to cool until they are just warm.
Step 3 : Then, blend the cooked beetroot and carrot in a food processor or blender until smooth and creamy, without lumps.
Step 4 : Next, add the peeled and raw tomato and cucumber, chopped, along with the other celery stalk, and blend again until the mixture is smooth and homogeneous.
Step 5 : Add the balsamic vinegar and a splash of olive oil, mixing well to combine all flavors.
Step 6 : Adjust the salt and pepper to taste.
Step 7 : Transfer the soup to the refrigerator and chill for at least an hour. For extra freshness, serve over ice cubes.
Step 8 : To serve, garnish with an additional drizzle of olive oil and accompany with croutons or toasted seeds for a crunchy and delicious touch.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
