Total Time
Prep 10 mins
Cook 20 mins

This is a modified version of Ina Garten's Summer borscht that I found on I have replaced whole fat sour cream and yogurt, with low fat. I also made it with 3 beets instead of 5, and prepared them in a pressure cooker. I eliminated the sugar from 1/4 cup, to 2 tablespoons. For flavor and texture, I added sauteed onion and carrots. And for authenticity, I prepared it with beef broth. Last, I increased the amount of beet liquid used, thus increasing the portion size.

Ingredients Nutrition


  1. Place the beets in a pressure cooker and cover with water.
  2. Cook until the beets are tender, about 18 minutes.
  3. Remove the beets and cool. Once cooled, peel the beets and dice .
  4. Cool and retain the cooking liquid. Strain the cooking liquid.
  5. Melt butter in a saute pan with the olive oil. Add the carrots and one onion, and saute until onion is soft. Remove from heat and allow to cool.
  6. In a large bowl, whisk together 3 cups of the beet cooking liquid, the beef stock, sour cream, yogurt, sugar, vinegar, 1 tablespoon salt, and the pepper.
  7. Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.
  8. Cover and chill for at least 4 hours.
  9. Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.