Summer Borscht

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.

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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.

Amanda McCall