• 5 medium fresh beets

  • salt to taste

  • 2 c. stock

  • 16 oz. Sour cream

  • ½ c. plain yogurt

  • ¼ c. sugar

  • 2 TB lemon juice

  • 2 tsp vinegar

  • 1 ½ tsp pepper

  • 2 c. medium-diced cucumber, seeds removed

  • ½ c. chopped scallions or sweet onion

  • 2 TB chopped fresh dill


  1. Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30-40 minutes. Remove the beets 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 1 ½ c. of the beet cooking liquid, the stock, sour cream, yogurt, sugar lemon juice, vinegar, 1 TB of 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 the beets, cucumber, scallions, and dill to the soup. 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 extra dill.

Serves 6

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