Summer Borscht

Directions

1. 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. 2
   Remove the beets to a bowl with a slotted spoon and set aside to cool.
3. 3
   Strain the cooking liquid through a fine sieve and also set aside to cool.
4. 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. 5
   Peel the cooled beets with a small paring knife or rub the skins off with your hands.
6. 6
   Cut the beets in small to medium dice.
7. 7
   Add the beets, cucumber, scallions, and dill to the soup.
8. 8
   Cover with plastic wrap and chill for at least 4 hours or overnight.
9. 9
   Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.