Easy Breezy Summer Borscht
ID: 8d44bf1d...
A refreshing and vibrant chilled beet soup inspired by Ina Garten's summer borscht recipe. It combines blended beets, Greek yogurt, garlic, and fresh lemon juice with diced beets, fresh dill, and quick-pickled red onions for a beautiful texture and a tangy, savory flavor.
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🍳 Cooking Flow
Boil peeled and chopped beets with bay leaves and salt until tender, then cool and strain. → Blend 2/3 of the beets with a splash of cooking liquid, garlic, lemon juice, yogurt, and salt until smooth. → Finely chop fresh dill, dice the remaining cooked beets, and dice a handful of quick-pickled red onions. → Mix the chopped dill, diced beets, and pickled onions into the blended soup base. → Chill the soup thoroughly in the refrigerator for at least 1 hour and serve cold with black pepper and olive oil.
Cooking Steps
Brief Cooking Order
Boil peeled and chopped beets with bay leaves and salt until tender, then cool and strain. → Blend 2/3 of the beets with a splash of cooking liquid, garlic, lemon juice, yogurt, and salt until smooth. → Finely chop fresh dill, dice the remaining cooked beets, and dice a handful of quick-pickled red onions. → Mix the chopped dill, diced beets, and pickled onions into the blended soup base. → Chill the soup thoroughly in the refrigerator for at least 1 hour and serve cold with black pepper and olive oil.
Introduction
A refreshing and vibrant chilled beet soup inspired by Ina Garten's summer borscht recipe. It combines blended beets, Greek yogurt, garlic, and fresh lemon juice with diced beets, fresh dill, and quick-pickled red onions for a beautiful texture and a tangy, savory flavor.
Step 1
Peel and cut the beets into chunks. Place them in a pot with bay leaves, 1 teaspoon of salt, and enough water to cover. Bring to a boil and simmer for 20-25 minutes until tender. Let the beets cool, then separate them from the cooking liquid.
Step 2
Add a splash of the cooled beet cooking liquid to the bottom of a blender to facilitate blending.
Step 3
Add about 2/3 of the cooked beets, 1 clove of garlic, the juice of 1 lemon, about 1 cup of thick yogurt, and 1/2 teaspoon of salt to the blender.
Step 4
Blend until completely smooth. Adjust the color and consistency by adding more yogurt or beet cooking liquid if desired, and blend again.
Step 5
Finely chop a bunch of fresh dill. Dice the remaining 1/3 of the cooked beets into small cubes.
Ingredients List
Important Notes
Peeling the beets before boiling prevents dirt from contaminating the cooking liquid, which is reused to thin out the soup.
Adjusting the amount of yogurt changes both the creaminess and the vibrant pink color of the borscht.
Using quick-pickled red onions instead of raw onions adds a balanced sweet and tangy flavor without a harsh onion bite.
The soup's flavors develop and meld together beautifully as it sits in the refrigerator, so chilling is highly recommended.
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