Summer borscht with sour cream and green onions
4 servings
90 minutes
Summer borscht with sour cream and green onions is a refreshing dish of Uzbek cuisine, perfect for hot days. Light, aromatic, and rich in the flavors of summer vegetables, this borscht has a pleasant tanginess from lemon juice. Root vegetables add natural sweetness while spices provide zest and depth. Chilled to a cool state, it refreshes and invigorates, with added sour cream giving it tenderness and richness. Green onions complement the dish with freshness and mild sharpness. This borscht is not just a soup but a harmony of flavors that offers enjoyment and lightness while remaining traditional for the summer table. It pairs perfectly with rye bread and herbs, making the meal hearty and healthy.
1
Peel the beetroot and cut it into large pieces, do the same with the carrot, celery, and onion. Place the vegetables in a pot, add minced garlic, tomatoes, bay leaf, peppercorns, and cloves.
- Beetroot: 4 pieces
- Carrot: 3 pieces
- Celery stalk: 2 pieces
- Onion: 1 head
- Canned diced tomatoes: 400 g
- Garlic: 1 clove
- Bay leaf: 1 piece
- Black peppercorns: 4 pieces
- Cloves: 2 pieces
2
Pour one and a half liters of water, add sugar and salt. Bring to a boil, reduce heat, and cook for 40 minutes.
- Sugar: 1 teaspoon
- Salt: to taste
3
Strain through a fine sieve, discard the vegetables (they have already given their flavor to the broth). Cool down, then season to taste. Squeeze some lemon juice to enhance the flavor.
- Lemon juice: to taste
4
Serve chilled, garnished with a spoonful of sour cream and sprinkled with chopped green or chives.
- Sour cream: to taste
- Spring onion: to taste
