Lithuanian Summer Borscht

1. 1

   Wash beets and trim stems and roots. Cover with water (about an inch above the beets) and simmer in a large saucepan until tender; 45 minutes to an hour. Allow to cool in water.

2. 2

   Remove skins from the beets(they should come off easily with your hands) and discard. Save cooking liquid. Shred the beets in a large bowl.

3. 3

   Peel cucumbers, slice lengthwise, and scoop out seeds. Slice into 1/3 in cubes. You should have about 2 1/2 cups. Add to beets.

4. 4

   Add scallions, dill, pepper, and yogurt to beets and cucumbers. Mix well.

5. 5

   Slowly thin mixture with reserved cooking liquid to desired consistency.

6. 6

   Carefully salt to taste. The salt won't totally dissolve right away since it's a cold soup, so be sure not to over-do it. Mix thoroughly.

7. 7

   Chill. You may need to salt more after chilling.

8. 8

   Serve. Peeled and boiled golden potatoes sliced into the soup adds a great contrast of temperature and texture.

* Per serving · 4 servings · Values may vary.