Advertisement

Warszawa's cold borscht

Time 1 hour
Yields Serves 4
Warszawa’s cold borscht
(Bob Chamberlin / Los Angeles Times)
1

Cook the beets in a medium saucepan with enough water to cover them by 1 inch. Simmer the beets until they are tender, about 45 minutes. Remove from heat, drain the beets and set them aside until cool enough to handle.

2

Peel and grate the beets, saving any liquid produced when grating. You should have at least 1 cup of beets (any extra can be used as a garnish for salads and will keep, refrigerated, for up to 1 week).

3

In a large bowl, combine 1 cup grated beets and reserved liquid, buttermilk, sour cream, sugar, lemon juice and salt using a large spatula.

4

One hour before serving, gently stir in the green onions, cucumber, dill and parsley. Cover and refrigerate to allow the flavors to marry. This makes a scant 5 cups of soup.

5

Serve each bowl with a sprinkling of dill and slices of hardboiled egg.

Adapted from Warszawa in Santa Monica.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.