Cold Borscht Soup Made with Beets and Almonds
A Flavorful Twist on a Classic Cold Borsht
Borscht is a slightly sweet, slightly sour soup, with beetroot being the primary ingredient. It can be served hot or cold, which we feel is fantastic because soup is delicious and it shouldn't have to be reserved for cold and dreary weather. In fact, we believe nothing beats a cold soup on a hot day—it's delicious, comforting, and will even do its part in keeping you hydrated!
This particular cold soup couldn’t be easier to make! We used store-bought almond butter, pre-cooked beets, and then just added some ingredients everyone has in their kitchen, including salt & pepper—in this case, we used Slofoodgroup Flaky Sea Salt & fresh ground Black Peppercorns.
You won't even have to heat up your kitchen by turning the stove on because there is no cooking required! The ingredients are simply chopped and thrown in the blender. Even after topping it with a drizzle of olive oil and dollop of sour cream, our lunch was ready to be devoured in less than 10 minutes.
How to make Cold Borsht with Almond Butter and Beetroot
Serves: 2 small portions
Prep Time: 5‘
Cooking Time: 0’
Additional Time: 0’
For the soup:
- 2 tablespoons almond butter
- 2 cooked beets, medium size
- ¾ cup cold water
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 3 tablespoons red wine vinegar
- Flaky sea salt & pepper to taste
- A handful of fresh dill
- Olive oil
- Sour cream
Method of Preparation:
- Bring all the ingredients to a blender and pulse until creamy.
- Serve with sour cream, dill, and olive oil.
We used our Flake Sea Salt for this recipe but if you really want to surprise the senses and add a smokey kick, try switching it out for our Smoked Sea Salt from Greece.
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