Summertime Borscht

Whipped this up last night since we had a large salad for dinner and needed something to bring in for lunch.  I wish I had a picture because it is the PINKEST soup I have ever made.  It is also extremely refreshing – necessary during this heatwave.

I peeled and chopped up the chiogga beets Phil bought last week (.71 lbs) and simmered them with 2 cloves of chopped garlic in 3 cups of homemade veggie stock for about a half hour.  I then blended the whole thing and added salt, pepper, crushed red pepper and about a cup of plain yogurt with 1/4 cup of chopped dill and a tablespoon of vinegar (lemon juice would also work well).  Blend in a blender and season to your liking.  Chill in the fridge overnight.  Serves 2.

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One Comment on “Summertime Borscht”

  1. liz says:

    We make this in my family whenever it hits 90. We also add fresh-from-the-garden pickling cukes and scallions or chives. My sister loves to serve it with diced hard boiled eggs or deviled eggs.


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