Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Summer Borscht Recipe
    Lost? Site Map

    Summer Borscht

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Tish's Note:

    Low-calorie, chilled Russian soup is quick to make with the microwave and food processor. I have not made this recipe which was originally printed in Barbara Kafka's Microwave Gourmet Healthstyle Cookbook. Microwave times are for a 700 watt microwave oven. Time does not include 4 hour refrigeration time. (Adopted recipe)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place beets in a 3-inch deep glass dish.
    2. 2
      Cover with plastic wrap.
    3. 3
      Cook at 100% for 12 minutes.
    4. 4
      Prick plastic to release steam.
    5. 5
      Uncover and test beets to see if they are done.
    6. 6
      If not done, cook until tender.
    7. 7
      When beets are cool enough to handle, peel and remove stems.
    8. 8
      Place in food processor.
    9. 9
      Add apple juice and vinegar and puree until smooth.
    10. 10
      Remove all but 1/4 cup of the mixture and put in large bowl.
    11. 11
      Add ricotta to mixture (still in food processor) and blend until smooth.
    12. 12
      Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency.
    13. 13
      Chill well approx 4 hours.
    14. 14
      Divide onion and cucumber among and put into 4 serving bowls.
    15. 15
      Ladle soup over and sprinkle dill on top.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on September 06, 2003


      I made several changes to the recipe. I used one 15oz can of beets, drained. I used fat free cottage cheese instead of ricotta. I added only 2T vinegar and the juice from about 1/4 lemon. I did not add any sugar or water. The consistancy and sweetness of my version was just right for me without the above. Quite a few changes, but hopefully my version retains the spirit of the original. Very good, very easy to make and looks pretty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2003


      This is not the traditional borscht I`m used to. My mom would put in sour cream not buttermilk and ricotta. The directions calls to add lemon juice which is not in the ingredients I added 1 tablespoon. I used red wine vinegar in place or cider. I cook the beets as directed but didn`t bother peeling just threw them and all the rest of the ingredients (except the water I didn`t need it) into the vita mix and it came out absolutly creamy, refreshing, vibrant. Yes I put the cucumber, onion and dill in as well.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2003

      Thanks Rita for the great review and for mentioning my ommission of the lemon juice in the ingredients. I've edited the recipe to include the lemon juice in the ingredients. So glad you enjoyed this non-traditional version of borscht.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Summer Borscht

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.4
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 1.5 g
    Cholesterol 9.5 mg
    Sodium 348.7 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 2.6 g
    Sugars 17.5 g
    Protein 5.7 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites