I hate dealing with beets, but I love cold borscht. So this recipe minimizes some of the mess (although my kitchen counter had a lot of pink splotches) and in the end tastes as good as if you’d cooked the beets yourself. Canned beets work for the base of the soup and then add vacuum packed beets available in most supermarkets in the produce section. The picture at the left shows dill added as a garnish–don’t serve this to anyone with a swallowing disorder! But it looks pretty.
1 8-oz can sliced or diced canned beets
1 6-oz container sour cream
½ cup plain yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoons white balsamic vinegar (or Champagne vinegar or white wine vinegar)
2 cups diced English cucumber, seeds removed
2 tablespoons chopped dill
1 ½ teaspoons Kosher salt
freshly ground pepper
Blend all of the above together in a blender until thoroughly blended. Consistency will be at a nectar level, but will thicken as it sits. If not thick enough, add the frozen peas. Put into container with a lid and refrigerator for 4 hours of longer.
Add the following:
1 cup diced pre-cooked beets
1 cup diced cucumbers
½ cup diced scallions, white and green parts
2 tablespoons finely chopped fresh dill, plus extras for garnishing
sliced hard-boiled eggs (optional)
Take out 1 cup or 2 cups for the person with the swallowing disorder and blend again thoroughly in the blender. Soup should be a spoon thick consistency and appropriate for most individuals with swallowing problems.
Serve the remainder of the soup to the rest of the family with the chunks still in the soup, if desired. A sprig of dill would look lovely as would a slice of hard-boiled egg.
Garnish all servings with a dollop of sour cream