Summer Borscht With Tzatziki Recipe

Name: Summer Borscht With Tzatziki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 English cucumber, peeled and grated 3/4 cup; 1 teaspoon coarse salt; 1 cup plain yogurt; 12 small garlic clove, minced; 1 teaspoon fresh lemon juice; 2 tablespoons finely chopped fresh dill

Servings: persons

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

1
Place beets in a medium saucepan, and cover with water by 2 inches.
2
Bring to a boil, reduce heat, and simmer until tender, 30-35 minutes.
3
Remove beets with a slotted spoon, reserving cooking liquid.
4
let beets cool, about 20 minutes.
5
Strain cooking liquid through a cheesecloth-lined sieve and refrigerate, covered until chilled, about 2 hours.
6
Peel beets, and cut into a quarter inch dice.
7
Whisk together stock, sour cream, yogurt, lemon juice, the salt and 1 1/2 cups cooled beet liquid in a large bowl.
8
Stir in beets, cucumber and dill.
9
Season with pepper.
10
Cover and refrigerate for 2 hours or up to 1 day.
11
TZATZIKI:.
12
Toss cucumber with salt in a colander and let drain for 20 minutes.
13
Press lightly to extract water, then add cucumber to a medium bowl.
14
Stir in yogurt, garlic, lemon juice, and dill.
15
Cover and refrigerate for 1 hour, or up to 1 day.
16
Stir soup then divide among 8 bowls.
17
Spoon 1 tablespoons Tzatziki onto each serving, and top with a sprig of dill.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Summer Borscht With Tzatziki falls under the Soups & Stews 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.

That's it — enjoy your meal!

Summer Borscht With Tzatziki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions