Make Ahead

Lithuanian Summer Borscht

December 14, 2009
1 Ratings
  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 10
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Arturas Mykolaitis
    Arturas Mykolaitis
  • ixshelle
  • BellaRasa

3 Reviews

Arturas M. July 3, 2016
no about the beets ,how they use to be prepared, knew just family, when they eating that soup////so many times true the summer.....
BellaRasa July 15, 2013
Being of Lithuanian descent, I am very impressed with your recreation of this traditional summer soup! All families have different recipes, but I would recommend using buttermilk or keifer as a base instead of yogurt, only adding sour cream or yogurt to thicken as needed. Other than that this recipe is very similar to my mother's!
ixshelle July 15, 2013
Thank you so much, Rasyte! I'll definitely try out your suggestions next time I make this.