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Summery Beet and Green Bean Borscht


6 medium beets
water to cover
one pound spinach - blanched, drained
salt and pepper to taste
crumbled white cheese such as chevre or feta
squirt of lemon juice
half clove of minced garlic
black pepper


Cover beets with water. Simmer until tender (20 to 30 minutes) on low. Slice beets and return to broth. Season with salt, pepper, lemon juice and garlic. To serve, spoon some soup into glass bowls, top with some spinach and garnish generously with chevre and black pepper. Serve chilled.

Serves 4


A French restaurant I know does this soup but to me, it is a light but still rustic Jewish cuisine recipe - It might appear sophisticated but the beets make it pure comfort food.