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!

Print Recipe
Summer Borscht
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
people
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
people
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add beets, cucumber, radishes, scallions, garlic, dill, jalapenos, to the soup.
  5. Cover with plastic wrap and chill.
  6. Serve it cold with a dollop of sour cream and garnish with fresh dill. Enjoy!

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