- Cooked beetroots (2-4, depending on size)
- Couple sticks of celery
- Goat yogurt (1 cup, can adjust to taste)
- Balsamic vinegar (about a couple of tablespoons)
- Dash of olive oil (about one tablespoon)
- Water (or ice cubes for a really cold borscht)
Everything goes into the liquidizer. Blend vigorously. Adjust salt to taste, maybe spritz in a grind of black pepper. Drink.
If everything is chilled before liquidizing it’s like a slushie and can seriously reduce one’s core temperature!
I used to laboriously peel beets prior to cooking before I learned that the secret to cooked beets is to leave the skins on. This takes about 12 mins in the pressure cooker after which the skins just slip off easily.
Alternatively, precooked beets are available in the supermarket which makes the whole recipe a lot faster.
On hot days my Grandma z’l used to make great schave. I always got a kick out of slurping the mushy dark bits although I was always having to fend her off trying to get me to put a potato or a boiled egg in it. I think I was the only one in the family who liked the taste of this soup, so it always felt special when she would bring it out of the fridge. I have no idea where she got the sorrel from and have never seen sorrel in the US.