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Summer Borscht

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“Low-calorie, chilled Russian soup is quick to make with the microwave and food processor. I have not made this recipe which was originally printed in Barbara Kafka's Microwave Gourmet Healthstyle Cookbook. Microwave times are for a 700 watt microwave oven. Time does not include 4 hour refrigeration time. (Adopted recipe)”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beets in a 3-inch deep glass dish.
  2. Cover with plastic wrap.
  3. Cook at 100% for 12 minutes.
  4. Prick plastic to release steam.
  5. Uncover and test beets to see if they are done.
  6. If not done, cook until tender.
  7. When beets are cool enough to handle, peel and remove stems.
  8. Place in food processor.
  9. Add apple juice and vinegar and puree until smooth.
  10. Remove all but 1/4 cup of the mixture and put in large bowl.
  11. Add ricotta to mixture (still in food processor) and blend until smooth.
  12. Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency.
  13. Chill well approx 4 hours.
  14. Divide onion and cucumber among and put into 4 serving bowls.
  15. Ladle soup over and sprinkle dill on top.

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