Summertime BorschtPosted: July 19, 2010
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.