Lithuanian Summer Borscht

December 14, 2009

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

Serves: 10
Prep time: 30 min
Cook time: 1 hrs


  • 1 1/2 pounds fresh beets
  • 2 cucumbers
  • 1 cup sliced scallions
  • 3-4 tablespoons minced fresh dill
  • 3 cups whole milk yogurt
  • 1 pinch salt (to taste)
  • 1 dash black pepper
In This Recipe


  1. Wash beets and trim stems and roots. Cover with water (about an inch above the beets) and simmer in a large saucepan until tender; 45 minutes to an hour. Allow to cool in water.
  2. Remove skins from the beets(they should come off easily with your hands) and discard. Save cooking liquid. Shred the beets in a large bowl.
  3. 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.
  4. Add scallions, dill, pepper, and yogurt to beets and cucumbers. Mix well.
  5. Slowly thin mixture with reserved cooking liquid to desired consistency.
  6. 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. Mix thoroughly.
  7. Chill. You may need to salt more after chilling.
  8. Serve. Peeled and boiled golden potatoes sliced into the soup adds a great contrast of temperature and texture.

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