[~baby~doll~]

Summer Borscht and Lithuanian Borscht


5 medium fresh beets 2 pounds topped
salt
2 cups chicken stock or broth
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons lemon juice
2 teaspoons Champagne or light wine vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced cucumber, seeds removed
1/2 cup chopped scallions complete
2 tablespoons dill extra for serving

Directions

boil beets for 30 to 40 minutes or until tender. Remove from water and let cool. Strain the cooking liquid through a fine sieve 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, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
Peel the cooled beets.
Cut the beets in small to medium dice. Add 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 an extra sprig of fresh dill.

Add five sliced hard boiled eggs for Lithuanian Borscht.