Wasabi lime borscht is my updated version of this hearty, savory cold soup that hails from Eastern Europe where you’ll literally find dozens of variations. I’ve given this traditional recipe an update with the addition of spicy wasabi and tangy lime…
I’ve given classic Borscht a makeover with a little wasabi horseradish which balances out the sweet, earthy tang of the beetroot . Serve it up with dark rye croutons and sprinkle with dill. Let’s make one of the world’s greatest soups!
Wasabi Lime Borscht Ingredients:
- 4 -5 Beets: While it’s tempting to use pre-packaged beetroot (and you can), I think using fresh beetroot really brings out the earthiness of this soup. Be sure to wear gloves unless you fancy purple hands!
- Cucumber: This recipe was written with a typical English (think large) cucumber in mind.
- Kefir: Introducing your new favorite ingredient! Kefir is something like yogurt, but it’s liquid and has a slightly stronger taste. You can find it in most major grocery stores these days and you can always find it in Polish grocery stores. Aside from the yummy taste, Kefir is absolutely full of gut healthy probiotics.
- Wasabi Paste: A hit of spicy that takes your breath away if you eat too much. In this recipe it balances out the sweet and savory flavors. If you can’t find wasabi paste, horseradish works as well.
- Lime Juice: A little hint of sour.
- Dill: Dill is a traditional sidekick to borscht. The lovely anise flavor really adds a nice finish.
- Sour Cream: Borscht is always served with thick sour cream and dark rye bread.
Let’s Get Cooking!
Top the beetroot and boil for 30-40 minutes, or until tender. Remove the beets from the pan with a slotted spoon and peel and dice your cucumber. Once the beets have cooled, peel the skin off and grate the flesh into a large bowl.
Add the chopped cucumber, kefir, wasabi paste, lime and dill. Chill for several hours to allow all the favors to mingle.
While your wasabil lime Borscht is chilling, let’s get started with the secret sauce, the toppings!
Cut your bread into crouton sized pieces and saute in a bit of olive oil until they are crunchy.
Slice your radishes and mince your dill.
Once your Borscht has chilled, pour it into the blender (you might need to do this in batches.) Blend until you have a smooth and velvety soup. Pour your soup into bowls and garnish with radishes, dill and sour cream! Enjoy!
Wasabi Lime Borscht🥣
- 4-5 beets stems and tops removed
- 1 cucumber peeled and chopped
- 1 liter kefir
- 1 tbsp wasabi paste
- 2 tbsp lime juice
- 1 handful dill divided
- 8-10 radishes thinly sliced
- 3 pieces dark rye bread
- 1 tbsp olive oil
- Boil the beetroot until tender, about 30-40 minutes.
- Remove the cooked beetroot with a slotted spoon and allow to cool.
- Peel and dice the cucumber.
- Remove the peel from the cooked beetroot and grate into a large bowl
- Add the cucumber, kefir, wasabi paste, lime juice and dill (reserve some dill for topping).
- Chill the borscht for two hours.
- Heat the olive oil in a fry pan and cut the rye bread into crouton sized pieces. Fry the croutons until they are crispy, keeping a close eye that they don't burn.
- Slice the radish into thin slices.
- Ladel the borsch into bowls and garnish with croutons, radish and reserved dill.