Summer Borscht

Recipe by Teddys Mommy
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
  • Remove the beets to a bowl with a slotted spoon and set aside to cool.
  • Strain the cooking liquid through a fine sieve and also set aside to cool.
  • 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.
  • Peel the cooled beets with a small paring knife or rub the skins off with your hands.
  • Cut the beets in small to medium dice.
  • Add the beets, cucumber, scallions, and dill to the soup.
  • Cover with plastic wrap and chill for at least 4 hours or overnight.
  • Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
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