Prep: 1. Place the beets in a large pot of boiling salted water and cook uncovered until tender, 30-40 min. 2. Remove the beets 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. Dice cucumber, chop scallions and dill, juice lemon. Make: 1. In a large bowl, whisk together 1/2 cup of the beet cooking liquid, chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and pepper. 2. Peel the cooled beets with a small paring knife or rub the skins off with your hands. 3. Dice beets and add to the soup with cucumber, scallions, and dill. 4. Cover with plastic wrap and chill for at least 4 hours or overnight. 4. Season to taste and serve cold with a dollop of sour cream and a sprig of fresh dill.
Stunningly pink! This cold soup is a great way to cool off on hot summer days.