Chilled Beet Borscht with Caraway Croutons

I have a story for this soup. It involves a little restaurant I used to work at and have fond memories of stealing coffee cups full of this soup. 


Because it was a cold soup I could scoop a mug into the five gallon vat and curb my hunger pains in minutes flat. 

It was a slightly strange meal at 9 in the morning, but my workstation during the day became the salad and cold apps station at night. I didn't like to have to fight my way for stove space to heat something up so I usually just ate what was in front of me, or actually under me, in this case. Believe me I ate my fair share of salads at that hour as well.


I have been dreaming of this sweet, earthy soup for a few weeks now and decided to contact the chef to get the recipe. He had no idea what I was talking about. Ahh, the chef brain. So I followed my taste buds and made it up myself. It may not be the exact same soup, but it is just as delicious as I remember. 

Chilled Beet Borscht with Caraway Croutons
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Makes 8 servings


For the soup:
8 medium beets, about 2 pounds, peeled and large dice
3 small sweet onions, quartered
2 tablespoons olive oil
3 teaspoons kosher salt
6 cups cold water
5 tablespoons balsamic vinegar
Fresh dill for garnish


For the croutons:
2 cups, packed cubed day-old bread, such as baguette or peasant bread
2 tablespoons olive oil
1/2 teaspoon caraway seeds, crushed
1/4 teaspoon kosher salt


For the soup:
1. Heat oven to 425°F. Place beets and onion on a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to coat. Arrange vegetables in a single layer and roast until a fork easily goes through, about 40 minutes. Let cool.


2. Place a quarter of the vegetables in a blender. Top with a quarter of the salt, water, and balsamic vinegar. Blend on high until very smooth. Repeat with remaining ingredients. Chill thoroughly, at least 3 hours or overnight. 


For the croutons:
1. Heat oven to 375°F. Combine all ingredients in a large frying pan or baking sheet and toss to coat. Arrange in a single layer and bake until golden brown, about 15 minutes, turning halfway through. Let cool. 


To serve:
1. After soup has chilled, taste again and add more vinegar or salt if desired. Ladle soup into bowls and top with fresh dill and a few croutons. A dollop of sour cream isn't half bad here either.