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Summer Borscht

Name: Summer Borscht
Prep time: 30

(7 votes, average: 4.14 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This gorgeous summer soup is a real treat for fans of beets. I love them. Beets are wonderfully nutritious, full of vitamins like Folate, A and C, and rich in minerals like potassium and...

2 pounds beets, washed and scrubbed
1 cup grated cucumber
3 scallion stalks, white and light green parts only, chopped
3 tablespoons chopped dill
2 cups plain yogurt
1 tablespoon sugar
1 large lemon, juiced
1 tablespoon white or red wine vinegar
Salt and pepper, to taste

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Nutrition Facts

Calories

201 cals

Fat

5 g

Saturated Fat

3 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

35 g

Sugar

25 g

Fiber

8 g

Protein

9 g

Sodium

961 mg

Directions

Bring 6 cups of water and the beets to a boil. Simmer until the beets are tender, about 20 to 30 minutes, depending on size. Remove the beets and strain the cooking liquid into a measuring cup. Let the beets and the cooking liquid cool.
Once the beets are cooled, peel and grate them. In a large bowl mix the grated beets with the shredded cucumber, chopped scallions, dill, yogurt, lemon juice, vinegar and salt and pepper. Pour in 1 cup of the beet cooking liquid, mix well, adding more liquid for a looser soup. Keep in the refrigerator for at least 30 minutes before serving.

Chef Tips

If you want to make a vegan version of this gorgeous summer soup, substitute the yogurt with silken tofu. Put the tofu in a blender with the lemon juice, vinegar and ¼ cup of beet broth. Blend until smooth and thickly creamy. Mix with the other ingredients as per the recipe above.

Since the tofu doesn’t have the tartness of the yogurt to counteract the sweetness of the beets, you may want to add a little more vinegar or lemon juice to taste once you’ve mixed all of the soup ingredients together.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

One comment

Citrina05 says:

February 24, 2022 at 1:21 pm

This dish comes from my country and that's not how you make it.
How to really make Cold Borscht Lithuanian Style:

One Jar of Marinated Beetroot
1L Milk
1L Kefir
5 Eggs
Dill
Scallion Stalks (Chives)
Cucumber chopped NOT grated.
White Vinegar

Chop dill, cucumber and scallion stalks and add into one pot. Hard boil 5 eggs and then once the shell is removed chopped them into cubes. Then also add into one pot together with the chives, dill, and cucumber. Then add marinated beetroot. Finish it off with 1L of Milk and Kefir. Add salt according to taste and white vinegar if needed. In my country, we also eat this soup with hot boiled potatoes.

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