Summer Borscht

I cut the sugar and swap greek yogurt for both the sour cream and regular yogurt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place beets in large pot of boiling, salted water and cook uncovered until the beets are tender, 30 to 40 minutes

Step 2

Remove beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and set aside to cool

Step 3

In a large bowl, whisk together 1 1/2 cups of beet cooking liquid, chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and pepper

Step 4

Peel the cooled beets with a small paring knife or rub the skins off with your hands

Step 5

Cut the beets in small to medium dice

Step 6

Add the beets, cucumber, scallions, and dill to the soup

Step 7

Cover and chill for at least 4 hours or overnight

Step 8

Season to taste and serve cold with a dollop of sour cream and an extra sprig of dill