Recipes » Soup and Stews » Beet Soup (cold borscht)

Ingredients

• 10 medium fresh beets (about 4 pounds without tops)
• Kosher salt
• 4 cups chicken stock
• 16 ounces sour cream, plus extra for serving
• ½ - 1 cup plain yogurt
• 1/4 cup sugar
• 4 tbsp. lemon juice
• 2 teaspoons Champagne vinegar
• 2 tsp. black pepper
• 2 cups medium-diced English cucumber, seeds removed
• ½ - ¾ cup chopped scallions, white and green parts
• 2 tablespoons chopped fresh dill, plus extra for serving

Preparation

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

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

or

place beets in a casserole with 1/4 cup water and bake, covered with foil for 1 hour at 400. Let cool .

In a large bowl, whisk together 2-3 cups of the beet cooking liquid, (if you baked the beets, use water or more chicken stock)  the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.

Peel and medium dice the cooled beets.

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

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