Ever since I watched one of Ina Garten’s episodes of Barefoot Contessa on The Food Network a few weeks ago, I have been waiting for an opportunity to make her beet borscht. It is a beautiful fresh pink soup that can be served either warm or chilled and is a refreshing and flavorful option for lunch parties or just a light dinner. The recipe makes plenty, I think next time I make it I would cut it in half because it is a rather filling soup that you only need a small bowl of. I would recommend making this and a sandwich or salad to have together rather than just the soup alone.
Side Note: With the leaves from your beets, set them aside rather than discarding them, for they make a great side dish sauteed with garlic, olive oil, and salt and pepper. Yum. (Also very nutiritous)
Adapted from Barefoot Contessa Recipe
5 medium beets
2 Cups of homemade chicken stock
16 oz. sour cream + more for serving
1/2 cup of greek yogurt-plain
1/4 cup sugar
2 tbsp. fresh lemon juice
2 tsp. champagne vinegar
1 1/2 tsp. fresh ground black pepper
2 cups medium diced english cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tbsp. fresh dill + more for serving
Cook the beets in a large pot of boiling water until tender, 40 minutes about. Remove the beets and set aside to cool. Strain the cooking liquid through a strainer and also set aside to cool.
In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, greek yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add half the beets, cucumber, scallions, and dill to the soup. With an immersion blender, coarsley blend the pieces until it makes the soup thicker, 20 seconds or so. Then add the rest of the beet chunks. Cover with plastic wrap 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.