BORSCHT WITH BEETS AND CUCUMBERS

With beets as popular as they are now, it is only a matter of time for this once very popular soup to make a big comeback. And as much as I am not usually a fan of cold soups, cold beet borscht is a really refreshing summer treat. This is an adaption of a recipe from "Calories" in Saskatoon.

With beets as popular as they are now, it is only a matter of time for this once very popular soup to make a big comeback. And as much as I am not usually a fan of cold soups, cold beet borscht is a really refreshing summer treat. This is an adaption of a recipe from "Calories" in Saskatoon.

Makes 6 to 8 servings

Ingredients

  • 2 lbs red beets (about 8 medium)
  • 2 cups chicken or vegetable stock or water
  • 1 cup thick yogurt or sour cream
  • 2 tbsp wine vinegar
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp kosher salt or to taste
  • 1/2 English cucumber, diced
  • 2 tbsp finely chopped fresh dill
  • 2 green onions, thinly sliced on the diagonal
  • garnish:
  • 1/2 cup thick yogurt or sour cream

Method

    1. Trim beets. Wrap in a single layer in aluminum foil. Roast in a preheated 400F oven for 1 1/2 hours or until beets are very tender when pierced with a knife. Cool beets and rub off the skins. Dice one or two beets. Reserve. Cut remaining beets into chunks.

    2. In a blender or food processor, puree beets that were cut into chunks, with stock until smooth. Add yogurt, vinegar, lemon juice, honey and salt. Transfer to a large bowl. (Thin soup with water or yogurt until it is the thickness you wish.)

    3. Stir in reserved diced beets, cucumber, dill and green onions. Stir well. Taste and adjust seasoning with salt, honey and lemon juice. Refrigerate until ready to serve.

    4. Serve soup cold with a swirl of yogurt or sour cream.

BORSCHT WITH BEETS AND CUCUMBERS

Find more of Bonnie's delicious recipes in her cookbooks: