Serves a Crowd

Summer Young Beet Borscht

August 30, 2011
0 Ratings
  • Serves 6 to 8
Author Notes

This variation of Borscht served cold, is fantastic in hot weather. The young beet tops, are tender enough for adding them to the borscht without blanching but if you like, just wilt them in a skillet covered with a lid for a few minutes. The lemon juice, yogurt and sour cream are preserving the green tops from changing their bright color and in the same time brighten the color of the borscht. You also can omit chicken stock and use only the beet cooking liquid or use buttermilk instead of yogurt. —Kukla

What You'll Need
  • • 2 pounds young small or medium beets, scrubbed
  • • Fresh, bright green tops cut of and reserved, washed and thinly sliced
  • • 2 cups homemade or store-bought low-sodium chicken stock
  • • 1 cup sour cream, plus more for serving
  • • 1 cup plain whole-milk yogurt
  • • 2 tablespoons fresh lemon juice
  • • 1 tablespoon sugar
  • • 1 tablespoon coarse salt
  • • 3-4 Kosher Dill Pickles, peeled and cut into 1/4-inch dice
  • • 1/2 cup chopped scallions, white and green parts
  • • 2 extra large hard boiled eggs, cut into 1/4-inch dice
  • • 2 tablespoons finely chopped fresh dill
  • • Freshly ground pepper
  1. Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat add some salt and simmer until tender, 30 to 35 minutes.
  2. Remove beets with a slotted spoon, reserving cooking liquid. Let beets cool, about 20 minutes. Strain cooking liquid through a cheesecloth-lined sieve, and refrigerate, covered, until chilled, about 2 hours. Peel beets, and cut into 1/4-inch dice.
  3. Whisk together stock, sour cream, yogurt, lemon juice, the salt, sugar and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, pickles, eggs, scallions, beet tops and dill. Season with pepper.
  4. Cover, and refrigerate for 2 hours (or up to 1 day). Serve cold with a dollop of sour cream.

See what other Food52ers are saying.

  • Kukla
  • Emilie Maierhofer
    Emilie Maierhofer

4 Reviews

Emilie M. June 22, 2013
How many pounds of beets?
Kukla June 22, 2013
You will need 2 pounds young small or medium beets,Emilie.
Emilie M. June 23, 2013
Thanks for the reply, this recipe is delicious! I used a pound of beets and a pound of carrots as that is what I had available. I also used the small cucumbers and set them in a basic brine of sugar, salt, and diluted vinegar overnight. They were ready to add as pickles in the morning, and made for a perfect Missouri lunch today.
Kukla June 23, 2013
You are very wellcome Emilie! I am happy you liked my Borscht!