yellow-watermelon-golden beet borscht-vanilla-crema-beet-powder-chef-chris-colburn recipe

Chilled Yellow Watermelon & Golden Beet Borscht Recipe

The Canadian Maritimes are full of amazing and unique food — from world-famous seafood to traditional Canadian cuisine. The new cookbook entitled “Maritime Favourites in 15 minutes,” celebrates 30 top chefs of the Maritimes along with their restaurants and their amazing dishes. Inside the pages, you’ll find unique recipes from well-known restaurants at all points around the Maritimes, plus photos showcasing the stunning locations and landscapes of the region. The contributing chefs encourage you to try the recipes and even modify them based on your own tastes, and best of all, each recipe can be prepared in 15 minutes or less.

“Maritime Favourites in 15 Minutes” by John Morris is available on Amazon and you can purchase the book by clicking here clicking here.

Featured Prince Edward Island chefs include Chef Andrew Morrison form The Culinary Institute of Canada, Chef Ryan Doucette from Richard’s Seafood, and Chef Chris Colburn of Dalvay by the Sea.

My chilled late summer soup recipe highlights Prince Edward Island’s September harvest with the use of Ripe Yellow Watermelon and Earthy Golden Beets.

Yellow Watermelon and Golden Beet Borscht with Ice Wine Vinegar, Vanilla Crème Fraîche, and Beet Powder

For the Soup


1 pound Yellow Watermelon Flesh
1 pound Baby Yellow Beets
½ cup Ice Wine Vinegar
½ cup Light Vegetable Stock
½ teaspoon Freshly Grated Ginger Root
to taste Salt and Freshly Ground Pepper


Thoroughly wash the beets under cool running water and remove the tops. The tops aren’t used in this recipe but can be saved for another use.
Place the beets in microwave safe bowl with 2 Tablespoons of water, cover with plastic wrap, and cook on high for 10 minutes or until tender.
Place the cooked beets, ginger, watermelon, vinegar, and light vegetable stock in a Vitamix or other high speed blender and puree until smooth.
Pass the soup through a chinois or a fine mesh strainer, season with salt and pepper, and chill in refrigerator until very cold.

For the Vanilla Crème Fraîche


50 grams Crème Fraîche
30 ml Heavy Cream
2 grams Vanilla Paste
Salt to taste


Whisk all ingredients together and season with salt. Keep chilled.

To Finish

Ladle soup into chilled bowl and garnish with vanilla crème fraiche and beet powder.

(Serves 4 people)

Yellow Watermelon and Golden Beet Borscht | Ice Wine Vinegar | Vanilla Crème Fraîche | Beet Powder


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.