Blueberry-Beet Borscht Printer-friendly
Source "True Blueberry" by Linda Dannenberg, Stewart, Tabori & Chang, 2005.
Yield: Serves 4 to 6
3 cups water
1 pound (about 4 medium) beets, peeled and cut into matchstick strips
1 cup fresh blueberries
2 tablespoons fresh lemon juice
1 tablespoon sugar
2 teaspoons salt
Freshly ground black pepper to taste
Sour cream, for garnish
2 tablespoons chopped fresh dill, optional, for garnish
In a large saucepan or medium soup pot, combine the water, beets, blueberries, lemon juice, sugar, salt and several turns of the pepper mill; stir to combine. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 25 to 30 minutes, until the beets are tender. Cool to room temperature, then transfer the soup to a storage container, cover, and refrigerate.