Russian Summer Borscht
A lighter, refreshing summer version of Russian borscht made with young beets, fresh herbs, and served with boiled eggs. This version is perfect for hot summer days.
Ingredients
- 1 kg young beets with greens, peeled and grated
- 2 large onions, diced
- 3 carrots, grated
- 1 small young cabbage, shredded
- 4 potatoes, cubed
- 4 hard-boiled eggs
- 2 tbsp tomato paste
- 1 tbsp white vinegar
- 3 cloves garlic, minced
- Fresh dill, parsley, and beet greens
- Smetana (sour cream) for serving
- Salt and white pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Boil beets until tender
All Steps
Boil beets until tender
Sauté onions and carrots
Add beet greens and young cabbage
Add potatoes and cook until tender
Season with vinegar and fresh herbs
Serve with hard-boiled eggs and smetana
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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