Summer Borscht

READY IN: 50mins
Recipe by Teddys Mommy

Barefoot Contessa recipe. ATTENTION: there is a 4 hour non-active prep time in addition to the listed 10 minutes prep time which is the cool down time for the soup. We don't like dill very much, but I decided to try this recipe anyway. We REALLY didn't like it. It almost reminded us of cold dill pickle soup. However I thought it might be to someone else's liking it certainly SOUNDED good. So I made it public :-)

Top Review by Chef GREG 6

I rated this recipe as it is written. My parents were from poland and russia and my mother made her summer borsct a little different then the one posted.To make this a cold crisp and crunchy delite use the sour cream as a dollup at serving. Also try useing sour salt instead of lemon juice and by all means incorporate the beet greens (chopped). Chill well.

Ingredients Nutrition

Directions

  1. Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
  2. Remove the beets to a bowl with a slotted spoon and set aside to cool.
  3. Strain the cooking liquid through a fine sieve and also set aside to cool.
  4. In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
  5. Peel the cooled beets with a small paring knife or rub the skins off with your hands.
  6. Cut the beets in small to medium dice.
  7. Add the beets, cucumber, scallions, and dill to the soup.
  8. Cover with plastic wrap and chill for at least 4 hours or overnight.
  9. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

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