Summer Borscht

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)

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 lb beet , stems trimmed to 2 inches and scrubbed
• 1 cup apple juice (without sugar)
• 7 teaspoons cider vinegar
• ½ cup part-skim ricotta cheese
• 1 ½ buttermilk
• ½ teaspoon sugar
• ½ teaspoon kosher salt , to taste
• 1 cup water
• 1⁄3; cup onion , chopped
• 1 cup peeled seeded and chopped cucumber
• ¼ cup chopped fresh dill
• 4 teaspoons fresh lemon juice

Directions:

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

Reviews

[Zilla]

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.

[Rita~]

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.

[ellie_]

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.