Recipes: Borscht in a Martini Glass

 

Tagged:
beets, borscht, cabbage, cider vinegar, honey, martini, olive oil, onion, vodka,

Put a little borscht in a martini glass and see just how interesting a soup can suddenly become! This has all kinds of healthy ingredients and plays off the tradition of an ethnic-inspired cold soup.

 

Foodie Byte

Ingredients

2 large beets peeled, cubed
1 small purple onion,chopped
1 tablespoon olive oil
1 cup purple cabbage, chopped
2 cups vegetable broth (more if you want thinner consistency)
2 tablespoon apple cider vinegar
1 tablespoons honey
1 shot vodka
Sea salt and freshly ground pepper to taste

Preparation

Peel beets and cube in about 1/2-inch cubes.
In a pot, cover beets with water and boil for about 15 minutes or until tender (reserve liquid)
In a skillet, sauté onions in olive oil on a low heat until they are translucent.
Add vegetable broth, purple cabbage, and beets to onions
Place mixture in a blender or food processor, pulse to blend leaving some texture.
Add shot of vodka, honey, and apple cider vinegar, sea salt, and pepper and blend for about 10 seconds.
Presentation: Pour soup mixture into a martini glass. (For thinner soup add some of the reserved cooking liquid from beets.) Serve at room temperature or chilled.
Garnish: Option 1: Add teaspoon of sour cream or plain yogurt dollop on top. Use a toothpick to run through the sour cream or yogurt to make design.
Option 2: Place small amount of shredded cabbage on top.

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