The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Summer Borscht

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 300 min
  • $$
Gatheredtable
adapted from Barefoot Contessa: At Home

Ingredients

  • 5 medium fresh beets
  • 2 cups chicken stock
  • 16 ounces sour cream, plus extra for serving
  • 1/2 cup plain yogurt
  • 1/2 cup sugar
  • 1 lemon, juiced
  • 2 teaspoons champagne vinegar
  • sea salt and freshly ground pepper, to taste
  • 2 cups medium-diced English cucumber, seeds removed
  • 1/2 cup chopped scallions, white and green parts
  • 2 tablespoons chopped fresh dill, plus extra for serving

Directions

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.

Notes

Stunningly pink! This cold soup is a great way to cool off on hot summer days.

Goes great with these recipes

Sliced Rye Bread
Sauteed Sugar Snap Peas
Lemon Asparagus
Fresh Whole Grain Bread
Mixed Green Salad with Strawberries
Baguette
Blanched Green Beans
Corn On The Cob
Simple Green Salad

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free