Chilled Beet Soup in Brine

Ingredients

• Cucumbers 5 oz
• Onion 0 oz
• Mustard Greens 5 oz
• Sorrel 5 oz
• Bread Kvass 15 fl oz
• Cucumber Brine 5 fl oz
• Sole fillets 10 oz
• Salt to taste
• Grated Ginger Root to taste

Step-by-Step Guide

Step 1

Thoroughly sort, wash, and dry the greens (turnip tops, beet greens, carrot tops, or Swiss chard leaves).

Step 2

Bring a large pot of water to a boil and add salt.

Step 3

Submerge the greens in boiling water and leave for 1 minute.

Step 4

Remove the greens with a slotted spoon and pat dry with paper towels.

Step 5

Chop the greens with a knife and place them in a blender bowl.

Step 6

Add the kvass and blend everything thoroughly until it reaches a nearly smooth puree.

Step 7

Chop the cucumbers (if the skin is tender and the cucumbers are young, you can leave the skin on), onions, and add them to the soup along with the sorrel.

Step 8

Add horseradish to the soup - either grated or chopped root.

Step 9

Add the brine from the tomatoes or cucumbers.

Step 10

You can blend the soup again in a blender until smooth, or you can mix the puréed greens with chopped vegetables to leave a few slightly chunky pieces, as this will make the texture of the soup more interesting.

Step 11

Taste and adjust the seasoning if needed. If the soup is too thick, dilute it with kvass.

Step 12

Let the borscht sit in the refrigerator for at least half an hour; it should chill thoroughly.

Step 13

Pour the borscht into plates, add strips of boiled fish fillet to each, and serve immediately.