Summer Borscht

By July 8, 2015

If you are looking for something different and interesting to do with some of your ingredients this week, try this delicious summer borscht recipe. It is great on a hot day. I like to sub greek yogurt for the sour cream.

 5 medium fresh beets (about 2 pounds without tops)
 Kosher salt
 2 cups chicken stock, preferably homemade
 2.5 cups plain yogurt
 1/4 cup sugar
 2 tablespoons freshly squeezed lemon juice
 2 teaspoons Champagne vinegar
 1.5 teaspoons freshly ground black pepper
 2 cups medium-diced cucumber, seeds removed
 1/2 cup chopped scallions, white and green parts
 2 tablespoons chopped fresh dill, plus extra for serving
1

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Using a slotted spoon, remove the beets and set aside in a bowl to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

2

In a large bowl, whisk together 1.5 cups of the strained beet cooking liquid, the chicken stock, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.

3

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.

4

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 yogurt and an extra sprig of fresh dill.

Adapted from Ina Garten's recipe on The Food Network.

Ingredients

 5 medium fresh beets (about 2 pounds without tops)
 Kosher salt
 2 cups chicken stock, preferably homemade
 2.5 cups plain yogurt
 1/4 cup sugar
 2 tablespoons freshly squeezed lemon juice
 2 teaspoons Champagne vinegar
 1.5 teaspoons freshly ground black pepper
 2 cups medium-diced cucumber, seeds removed
 1/2 cup chopped scallions, white and green parts
 2 tablespoons chopped fresh dill, plus extra for serving

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. Using a slotted spoon, remove the beets and set aside in a bowl to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

2

In a large bowl, whisk together 1.5 cups of the strained beet cooking liquid, the chicken stock, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.

3

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.

4

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 yogurt and an extra sprig of fresh dill.

Summer Borscht