Whole Beets	Cold Borscht

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Cold Borscht

Source: St. Louis Post-Dispatch, August 15, 2012

Yield: 8 Servings

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Ingredients

• 4 1/2 cups skim milk

• 1 cup white vinegar

• 3 1/2 cups water

• 3 Tbsp sugar

• 3 1/2 tsp salt

• 2 15-oz cans whole beets, juice reserved and beets grated

• 4 cups peeled, seeded and finely chopped cucumbers

• 1/4 cup chopped scallions, green and white parts

• 1 tsp minced garlic

• 1/2 cup chopped fresh dill

• Red wine vinegar, if needed

• Additional sugar, salt, scallion, garlic and dill, if needed

• For serving, sour cream

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Preparation

Make whey. Gently heat skim milk on medium low heat to 160 degrees. Remove from heat, immediately add vinegar and stir (the mixture will curdle). Let cool to room temperature, then refrigerate 3 to 4 hours or overnight.

Line a colander with a double layer of cheesecloth, place over a large bowl. Pour milk-vinegar mixture through the cloth, let drain without squeezing for 30 to 40 minutes until all the clear yellow liquid (that's the whey) has drained into the bowl, about 4 to 5 cups. Discard the solids.

Make borscht. Transfer whey to a large pot, add water and bring to a boil on medium heat.

Add sugar, salt, beet juice and grated beets and return to a simmer. Remove from heat then chill thoroughly.

Stir in cucumber, green onion, garlic and dill. Taste the soup, if it doesn't have enough sourness, add a splash of red wine vinegar. Adjust with more sugar, salt, scallion, garlic and dill to taste.

To serve Zoya's-style, ladle into serving bowls, top each bowl with a teaspoon of sour cream.