Prep 10 mins
Cook 20 mins
This is a modified version of Ina Garten's Summer borscht that I found on foodtv.com. 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.
- 3 large beets
- 709.77 ml water (plus additional to cover beets when boiling)
- kosher salt
- 354.88 ml beef stock
- 453.59 g reduced-fat sour cream
- 118.29 ml low-fat plain yogurt
- 29.58 ml fresh lemon juice
- 9.85 ml champagne vinegar
- 7.39 ml fresh ground black pepper
- 1 large seedless cucumber
- 4 scallions, white and green parts, chopped
- 29.58 ml fresh dill, plus extra for serving, chopped
- 2 carrots, shredded
- 1 onion, finely diced
- 14.79 ml butter
- 14.79 ml olive oil
- Place the beets in a pressure cooker and cover with water.
- Cook until the beets are tender, about 18 minutes.
- Remove the beets and cool. Once cooled, peel the beets and dice .
- Cool and retain the cooking liquid. Strain the cooking liquid.
- 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.
- 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.
- Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup.
- Cover and chill for at least 4 hours.
- Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill.