Summer Borscht

Well, once again it’s a hot summer here in Phoenix, Arizona! This refreshing soup will help you fight the heat. As we already know, beets recently made a superfood title. It’s one of the great vegetables packed with a spectacular source of vitamins and minerals. Let’s eat more beets!

Summer Borscht

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes
Servings 6 people
Calories 1276 kcal


  • 5 medium Fresh cooked peeled beets 1/2 grated, 1/2 small diced
  • 2 cups Chicken stock
  • 1-1/2 cups Beet cooking liquid
  • 1 English cucumber 1/2 grated - 1/2 small diced
  • 1 cup Julienned radishes
  • 1 Jalapeno, small diced, seeds removed
  • 3 Cloves of minced garlic
  • 1/2 cup Chopped scallions
  • 1 cup Sour cream
  • 1 cup Mayonnaise
  • 2 Tbsp Freshly squeezed lemon juice
  • 2 tsp White vinegar
  • 2 Tbsp Chopped fresh dill
  • Salt and pepper to taste


  • Place the beets in a large pot of boiling salted water and cook until tender about 50 minutes. Remove the beets to a bowl and set aside.
  • Drain the beet liquid through a fine sieve and cool. Small dice half of the cooked beets and grate the other half of the beets.
  • In a large bowl, whisk together 1 ½ cups of the beet cooking liquid, the chicken stock, sour cream, mayonnaise, lemon juice, vinegar, salt and pepper.
  • Add beets, cucumber, radishes, scallions, garlic, dill, jalapenos, to the soup.
  • Cover with plastic wrap and chill.
  • Serve it cold with a dollop of sour cream and garnish with fresh dill. Enjoy!