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Summer Borscht

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Makes: 6 servings adjust
This is a light version of this dish with fresh beets, served cold.

Directions

Ingredients

  • 14 cup Sugar
  • 2 cups Cucumber, medium diced, seeds removed (halve the unpeeled cucumbers in hlaf lengthwise and scoop out the seeds. cut in half again lengthwise, then dice.
  • 12 cup Plain Yogurt
  • 2 tablespoons Fresh Lemon Juice, fresh squeezed
  • 4 pinches Kosher Salt
  • 12 cup Plain Yogurt
  • 18 ounces Sour Cream, 16 for recipe, the rest for serving
  • 1 12 teaspoons Fine Ground Black Pepper
  • 2 cups Chicken Broth, College Inn if not homemade
  • 5 pounds Baby Red Beet, 5# w/o tops, 5 medium

Step 1

Place beets in a large pot of boiling salted water and cook uncovered until beets are tender, 30-40 minutes. Remove the beets to a bowl with a slotted spoon. and set aside to cool. Stain the cooking liquid through a fine sieve and also set aside to cool.

Ingredients

  • 14 cup Sugar
  • 2 cups Chicken Broth, College Inn if not homemade
  • 2 tablespoons Fresh Lemon Juice, fresh squeezed
  • 18 ounces Sour Cream, 16 for recipe, the rest for serving
  • 1 12 teaspoons Fine Ground Black Pepper
  • 4 pinches Kosher Salt

Step 2

In a large bowl, mix 1.5 cups of the beet cooking liquid with the chicken stock, sour cream, yogurt, sugar, lemon juice, champagne vinegar, salt and pepper.

Ingredients

  • 2 Cucumber, medium diced, seeds removed (halve the unpeeled cucumbers in hlaf lengthwise and scoop out the seeds. cut in half again lengthwise, then dice.
  • 12 cup Scallion
  • 2 tablespoons Fresh Dill, chopped

Step 3

Peel the cooled beets. cut them to medium dice. add the beets, cucumbers, scallions and dill to to the soup. COver and chill for at least 4 hours or overnight, season to taste with salt and pepper. Serve with a dollop of sour cream and sprig of dill.
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