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Prep time
30 minutes
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Cook time
1 hour
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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
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Ingredients
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1 1/2 pounds
fresh beets
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2
cucumbers
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1 cup
sliced scallions
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3-4 tablespoons
minced fresh dill
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3 cups
whole milk yogurt
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1 pinch
salt (to taste)
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1 dash
black pepper
Directions
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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.
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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.
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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.
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Add scallions, dill, pepper, and yogurt to beets and cucumbers. Mix well.
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Slowly thin mixture with reserved cooking liquid to desired consistency.
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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.
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Chill. You may need to salt more after chilling.
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Serve. Peeled and boiled golden potatoes sliced into the soup adds a great contrast of temperature and texture.
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