Summer Borscht Recipe

Name: Summer Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium fresh beets (about 2 pounds without tops); kosher salt; 2 cups chicken stock, preferably homemade; 16 ounces sour cream, plus extra for serving; 1/2 cup plain yogurt; 1/4 cup sugar; 2 tablespoons fresh lemon juice; 2 teaspoons champagne vinegar; 1 1/2 teaspoons fresh ground black pepper; 2 cups medium-diced English cucumbers, seeds removed; 1/2 cup chopped scallion, white and green parts; 2 tablespoons chopped fresh dill, plus extra for serving

Servings: persons

5 medium fresh beets (about 2 pounds without tops)
kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons champagne vinegar
1 1/2 teaspoons fresh ground black pepper
2 cups medium-diced English cucumbers, seeds removed
1/2 cup chopped scallion, 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.
2
Remove the beets to a bowl with a slotted spoon and set aside to cool.
3
Strain the cooking liquid through a fine sieve and also set aside to cool.
4
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.
5
Peel the cooled beets with a small paring knife or rub the skins off with your hands.
6
Cut the beets in small to medium dice.
7
Add the beets, cucumber, scallions, and dill to the soup.
8
Cover with plastic wrap and chill for at least 4 hours or overnight.
9
Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 medium fresh beets (about 2 pounds without tops), kosher salt, 2 cups chicken stock, preferably homemade, 16 ounces sour cream, plus extra for serving, and more.

Yes, Summer Borscht falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Borscht

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