Close Button

Summer Borscht

Summer Borscht

Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50


Serves 6

  • 5medium fresh beets (about 2 pounds without tops)

  • kosher salt

  • 2cups chicken stock, preferably homemade

  • 16ounces sour cream, plus extra for serving

  • 1⁄2 cup plain yogurt

  • 1⁄4 cup sugar

  • 2tablespoons fresh lemon juice

  • 2teaspoons champagne vinegar

  • 1 1⁄2 teaspoons fresh ground black pepper

  • 2cups medium-diced English cucumbers, seeds removed

  • 1⁄2 cup chopped scallion, white and green parts

  • 2tablespoons chopped fresh dill, plus extra for serving


  • 01

    Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.

  • 02

    Remove the beets to a bowl with a slotted spoon and set aside to cool.

  • 03

    Strain the cooking liquid through a fine sieve and also set aside to cool.

  • 04

    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.

  • 05

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

  • 06

    Cut the beets in small to medium dice.

  • 07

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

  • 08

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

  • 09

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



Please Login to comment

Link copied