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.

No additional tips available.

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

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.

Summer Borscht With Tzatziki

How did you like this recipe?

Frequently Asked Questions