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Prep time
1 minute
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Cook time
45 minutes
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Serves
4 to 6
Author Notes
One of the most popular soups at Agi’s Counter is this cold, refreshing borscht. It’s a little sweet, a little acidic, a little creamy, and so cooling in the humid summer. It reminds me of a borscht I used to get with Nana Arlene at the Jewish deli in Florida, which felt like a prize after wading through the swampy weather. In this version, I round out the flavors a little with shallots and bay leaves. Red wine vinegar is the classic pairing, but I really love the herbal notes of my homemade Chamomile Vinegar if you have a batch lying around. Just make sure to freeze the serving glasses an hour before serving, then go outside to enjoy in the hot weather.—Chef Jeremy Salamon
—Food52
Test Kitchen Notes
Excerpted with permission from ”Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table” by Chef Jeremy Salamon, featuring 100 Hungarian and Jewish recipes reinvented for a new generation, available now through Amazon, Barnes & Noble, and various independent booksellers near you. —The Editors
Watch This Recipe
Chilled Buttermilk Borscht From Jeremy Salamon
Ingredients
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2 pounds
red beets, peeled and halved
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2
large shallots, sliced
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2
garlic cloves, smashed
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2
dried bay leaves
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4 teaspoons
teaspoons red wine vinegar or Chamomile Vinegar (page 194), plus more as needed
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1 tablespoon
sugar
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1 tablespoon
extra-virgin olive oil
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Kosher salt
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1 cup
full-fat buttermilk (Use really good quality, such as Five Acre Farms or Ronnybrook)
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To plate:
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Pickled grapes
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Fennel seeds, toasted and ground
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Olive oil
Directions
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Combine the beets, shallots, garlic, bay leaves, vinegar, sugar, olive oil, and a big pinch of salt in a large pot. Cover with about 12 cups water to completely submerge everything. Bring to a boil, then reduce to a low simmer and cook for 30 to 45 minutes, until the beets are fork-tender. Fish out the bay leaves. Transfer everything else to a blender and blend until smooth. Taste for seasoning, adding salt and vinegar as needed. It should be slightly tart and vibrant. Let cool completely before whisking in the buttermilk. Chill for 30 minutes or up to 1 hour before serving.
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To plate: Ladle the borscht into tall drinking glasses. Each portion should receive a pickled grape, dusting of ground fennel seeds, and drizzle of olive oil.
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