- 8 bowls
- 15 minutes preparation
- 2 hours chilling
Just one of the many unusual uses for raspberries, currently in season.
- 4 cups vegetable stock or 1/2 water and 1/2 wine or beer (1 L)
- 4 cups peeled and chopped beets (1 L)
- 1 1/2 cups diced onion (375 mL)
- 2 cloves garlic, minced
- 4 cloves
- 1 bay leaf
- 1/2 cup raspberry vinegar (125 mL)
- 2 tbsp vegetable oil (25 mL)
Bring stock to a boil. Add beets, onion, garlic, cloves and bay leaf. Simmer until beets and onions soften (about 15 minutes). Remove any scum that floats to the top. Remove from heat and allow soup to cool (in the freezer if you’re in a hurry).
Once cool, remove cloves and bay leaf. Add vinegar and oil and puree in a blender (for velvety smoothness), or in a food processor or food mill (for a coarser texture).
Borscht can be reheated, but in the summer it’s best ice-cold. Garnish each serving with a dollop of sour cream or yogurt, a sprig of fresh dill, and an ice cube.