I have a story for this soup. It involves a little restaurant I used to work at and have fond memories of stealing coffee cups full of this soup.
Because it was a cold soup I could scoop a mug into the five gallon vat and curb my hunger pains in minutes flat.
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It was a slightly strange meal at 9 in the morning, but my workstation during the day became the salad and cold apps station at night. I didn’t like to have to fight my way for stove space to heat something up so I usually just ate what was in front of me, or actually under me, in this case. Believe me I ate my fair share of salads at that hour as well.
I have been dreaming of this sweet, earthy soup for a few weeks now and decided to contact the chef to get the recipe. He had no idea what I was talking about. Ahh, the chef brain. So I followed my taste buds and made it up myself. It may not be the exact same soup, but it is just as delicious as I remember.
Chilled Beet Borscht with Caraway Croutons
Yield:
8 servings
Prep Time:
20 minutes
Cook Time:
55 minutes
Chill Time:
3 hours
Total Time:
4 hours 15 minutes
Chilled beet soup with crunchy caraway-seasoned croutons. Super refreshing on a hot summer's day.
Ingredients
For the Soup:
- 8 medium beets, about 2 pounds, peeled and large dice
- 3 small sweet onions, quartered
- 2 tablespoons olive oil
- 3 teaspoons kosher salt
- 6 cups cold water
- 5 tablespoons balsamic vinegar
- Fresh dill for garnish
For the Croutons:
- 2 cups, packed cubed day-old bread, such as baguette or peasant bread
- 2 tablespoons olive oil
- 1/2 teaspoon caraway seeds, crushed
- 1/4 teaspoon kosher salt
Instructions
For the Soup:
- Heat oven to 425°F. Place beets and onion on a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to coat. Arrange vegetables in a single layer and roast until a fork easily goes through, about 40 minutes. Let cool.
- Place a quarter of the vegetables in a blender. Top with a quarter of the salt, water, and balsamic vinegar. Blend on high until very smooth. Repeat with remaining ingredients. Chill thoroughly, at least 3 hours or overnight.
For the Croutons:
- Heat oven to 375°F. Combine all ingredients in a large frying pan or baking sheet and toss to coat. Arrange in a single layer and bake until golden brown, about 15 minutes, turning halfway through. Let cool.
To Serve:
- After soup has chilled, taste again and add more vinegar or salt if desired. Ladle soup into bowls and top with fresh dill and a few croutons. A dollop of sour cream isn't half bad here either.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 880mgCarbohydrates: 44gFiber: 3gSugar: 14gProtein: 7g
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My favorite recipe is chicken caesar salad recipe and I didn’t know how to make it at my home. Please provide me whole procedure in detail to make caeser salad at home.
caesar salad recipe
Hi Charlie,
Here is my recipe for Caesar salad, just add some grilled chicken breasts and your set! Enjoy!
https://holajalapeno.blogspot.com/2011/03/caesar-salad-recipe.html