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

Ingredients

• 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

Prep Time 30 minutes Cook Time 50 minutes Passive Time 1 hour Servings people Ingredients 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

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!