This recipe is based on Ina Garten’s Summer Borscht recipe with some key changes that I think enhance it overall and certainly make it a healthier option.
The major difference is that her’s calls for quite a lot of sugar as well as chicken stock which I am not down with. I made a few other little tweaks as well and I feel my version is just about the perfect summer soup. Refreshing and healthy and light.
5 medium fresh beets
Salt and pepper
2 cups vegetable stock
8 ounces light sour cream
16 ounces Greek yogurt
The juice of one lemon
2 tablespoons Champagne vinegar
1 large diced cucumber
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill
Cook the beets in a large pot of well salted water until tender (40-50 minutes). Set aside beets to cool and reserve 2 cups of beet liquid (be sure to strain it). Dice the beets and cucumber, chop the scallions and dill.
Whisk together 2 cups of the beet water, the veggie stock, sour cream, yogurt, lemon juice, and vinegar. Add the beets cucumbers dill and scallions and chill. Ina says 4 hours or overnight, and while yes, it is better to wait longer, it’s still very good as soon as it’s cool.
Additional serving suggestion: Add some fresh torn mint an even more refreshing flavor dimension.