Summer Borscht
Servings Prep Time
6people 30minutes
Cook Time Passive Time
50minutes 1hour
Servings Prep Time
6people 30minutes
Cook Time Passive Time
50minutes 1hour
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!