Author Notes: I first tried borscht in 2007 during a stay with a lovely Lithuanian family in Paia, Maui and I fell in love. I was bound and determined to recreate it once I got home. It's served chilled and is absolutely perfect on a hot day. Add boiled peeled golden potatoes right before serving. - ixshelle
- 1 1/2 pound fresh beets
- 2 cucumbers
- 1 cup sliced scallions
- 3-4 tablespoons minced fresh dill
- 3 cups whole milk yogurt
- salt (to taste)
- dashes black pepper
- Wash beets and trim stems and roots. Cover with water (about an inch about the beets) and simmer in a large saucepan until tender; 45 minutes to an hour. Allow to cool in water.
- Remove skins (they could come off easily with your hands) and discard. Save cooking liquid. Shred the beets in a large bowl.
- Peel cucumbers, slice lengthwise, and scoop out seeds. Slice into 1/3 in cubes. You should have about 2 1/2 cups. Add to beets.
- Add scallions, dill, pepper, and yogurt to beets and cucumbers. Mix well.
- Slowly thin mixture with reserved cooking liquid to desired consistency.
- Carefully salt to taste. The salt won't totally dissolve right away since it's a cold soup, so be sure not to over-do it. Be sure to mix thoroughly. You may need to salt more after chilling.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Warm Weather Soup
- This recipe was entered in the contest for Your Best Beets