Summer Borscht
Recipe by:
Ina Garten
40
10
6
Easy
- 5 medium fresh beetroot (about 900g without tops)
- Salt
- 480g sour cream, plus extra for serving
- 475ml chicken stock, preferably homemade
- 120g plain yoghurt
- 55g caster sugar
- 2 tbsp freshly squeezed lemon juice
- 2 tsp champagne vinegar
- 1 1/2 tsp freshly ground black pepper
- 450g medium-diced English cucumber, seeds removed
- 100g chopped spring onions, white and green parts
- 2 tbsp chopped fresh dill, plus extra for serving
1) Place the beetroot in a large pot of boiling salted water and cook uncovered until the beetroot are tender, 30 to 40 minutes. Remove the beetroot to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
2) In a large bowl, whisk together 350ml of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beetroot with a small paring knife or rub the skins off with your hands. Cut the beetroot into small to medium dice. Add the beetroot, cucumber, spring onions, and dill to the soup. Cover with cling film and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
2) In a large bowl, whisk together 350ml of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beetroot with a small paring knife or rub the skins off with your hands. Cut the beetroot into small to medium dice. Add the beetroot, cucumber, spring onions, and dill to the soup. Cover with cling film and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
