Summer Borscht

Name: Summer Borscht
Ingredients: 5 medium fresh beets (about 2 pounds without tops); kosher salt; 2 cups chicken stock, preferably homemade; 16 ounces sour cream, plus extra for serving; 1/2 cup plain yogurt; 1/4 cup sugar; 2 tablespoons fresh lemon juice; 2 teaspoons champagne vinegar; 1 1/2 teaspoons fresh ground black pepper; 2 cups medium-diced English cucumbers, seeds removed; 1/2 cup chopped scallion, white and green parts; 2 tablespoons chopped fresh dill, plus extra for serving

12 ingredients

9 steps

Ingredients

5 medium fresh beets (about 2 pounds without tops)
kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons champagne vinegar
1 1/2 teaspoons fresh ground black pepper
2 cups medium-diced English cucumbers, seeds removed
1/2 cup chopped scallion, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Directions

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

Remove the beets to a bowl 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

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

Peel the cooled beets with a small paring knife or rub the skins off with your hands.
6

Cut the beets in small to medium dice.
7

Add the beets, cucumber, scallions, and dill to the soup.
8

Cover with plastic wrap and chill for at least 4 hours or overnight.
9

Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.