Summer Borscht With Tzatziki

What a wonderful beet soup this is and the tzatziki is just simply delicious -

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  lbs beets (5, without tops and scrubbed)
• 2  cups homemade chicken broth or 2  cups  store-bought low sodium chicken broth
• 1  cup sour cream
• 1  cup plain yogurt
• 1  tablespoon fresh lemon juice
• 1  tablespoon coarse salt
• 1  English cucumber, peeled and cut into 1/4 inch dice
• 2  tablespoons  finely chopped fresh dill, plus
• 8  small dill sprigs (to garnish)
•  fresh ground pepper

• TZATZIKI

• 1  English cucumber, peeled and grated 3/4 cup
• 1  teaspoon coarse salt
• 1  cup plain yogurt
• 1⁄2 small garlic clove, minced
• 1  teaspoon fresh lemon juice
• 2  tablespoons  finely chopped fresh dill

Directions

1. Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat, and simmer until tender, 30-35 minutes.
2. Remove beets with a slotted spoon, reserving cooking liquid. let beets cool, about 20 minutes. Strain cooking liquid through a cheesecloth-lined sieve and refrigerate, covered until chilled, about 2 hours. Peel beets, and cut into a quarter inch dice.
3. Whisk together stock, sour cream, yogurt, lemon juice, the salt and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, cucumber and dill. Season with pepper. Cover and refrigerate for 2 hours or up to 1 day.
4. TZATZIKI:
5. Toss cucumber with salt in a colander and let drain for 20 minutes. Press lightly to extract water, then add cucumber to a medium bowl. Stir in yogurt, garlic, lemon juice, and dill. Cover and refrigerate for 1 hour, or up to 1 day.
6. Stir soup then divide among 8 bowls. Spoon 1 tablespoons Tzatziki onto each serving, and top with a sprig of dill.