Updated: Oct 24, 2018
Okay so most of us might not have summer in mind when talking Borscht - a hearty, traditional Ukrainian Soup made from beets, potatoes, cabbage, and carrots. But I do. Primarily because as a child, a chilled version of this classic decorated the table during summers spent at my Babushka and Dedushka's.
I wasn't the kid who liked traditional, Eastern European food growing up. While my grandmother slaved away in the kitchen preparing delicacies that might generate loads of nostalgic saliva today, I being the little snot that I was, would utter an "eww" (or in Russian, a "phoo") and request boxed macaroni and cheese instead.
But for some strange reason, this fuchsia colored concoction was something that I secretly looked forward to. Perhaps because it was pink, or maybe because it didn't bear any resemblence to a traditional hot borscht, whatever the reason, I liked it and I still do today. And it just so happens to be good for you.
yield: 6-8 servings
1 medium beet, cooked & grated
4 hardboiled eggs, finely chopped
3 medium Persian cucumbers, grated
5 radishes, grated
3 scallions, thinly sliced
2 Tablespoons fresh dill, finely chopped
1, 32-ounce bottle Kefir
2 cups water
2 Tablespoons spicy brown mustard
salt & pepper, to taste
*Reserve a teaspoonful of each of the first 6 ingredients for garnish.
Combine all ingredients in a large bowl or pot. Stir together until bright pink and
chill for at least 2 hours before serving. Sprinkle with reserved ingredients confetti style!