Summer borscht
2 servings
40 minutes
Summer borscht is a light and refreshing dish of Ukrainian cuisine, perfect for warm weather. Its roots trace back to folk culinary traditions where fresh seasonal vegetables played a key role in nutrition. This borscht features the soft, slightly sweet taste of beets harmonizing with the tenderness of zucchini, the tanginess of tomatoes, and aromatic notes of greens. Importantly, it is made with mushroom broth or water, making it light and healthy. When served, sour cream, milk or buttermilk is added for creaminess and texture. Summer borscht refreshes wonderfully, satisfies and energizes while remaining a beloved dish that unites traditions and tastes across generations.
1
Cut the beet bunch, separating the leaves and stems. Slice the peeled beet into strips or slices, and the stems into short sticks, then add carrots, place in a pot, pour boiling water or mushroom broth, and cook for 10-15 minutes.
- Beetroot: 1 piece
- Carrot: 1 piece
2
After that, add the chopped and blanched beet leaves, peeled zucchini, tomatoes, potatoes, green onions, celery greens, salt, pepper, cloves, bay leaf, and cook the borscht until fully cooked.
- Beetroot: 1 piece
- Zucchini: 200 g
- Tomatoes: 2 pieces
- Potato: 3 pieces
- Spring onion: 60 g
- Celery stalk: 1 piece
3
When serving borscht, add sour cream, boiled milk, or buttermilk.
