Golden Beet Summer Borscht
Author: 
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Golden beets highlight this chilled borscht, spiced with saffron and spiked with Meyer lemon juice and fresh dill.
Ingredients
  • 6 organic golden beets
  • 2 cups organic vegetable stock
  • 1 cup non-fat yogurt
  • 1 cup low-fat sour cream
  • ½ teaspoon saffron threads
  • juice of one Meyer lemon
  • 1 tablespoon honey
  • ½ teaspoon sea salt
  • ½ teaspoon ground white pepper
  • 3 scallions, chopped, white and light green parts
  • 1 English cucumber, seeded and cut into large dice
  • ⅓ cup fresh dill, chopped
  • sour cream and fresh dill, optional garnish
Instructions
  1. Wash and top the beets. Boil until tender, about one hour.
  2. Drain the cooked beets, saving 2 cups of the cooking liquid.
  3. Cool beets, then remove skins. Strain the cooking liquid and cut the beets into large dice.
  4. In a large bowl, whisk together the cooking liquid, stock, yogurt, sour cream, saffron, lemon juice, honey, salt and pepper. Stir to mix well.
  5. Add the beets, scallions, cucumber and dill. Stir.
  6. Chill soup in fridge 6-8 hours.
  7. Garnish each bowl with a dollop of sour cream and chopped dill. Serve.
Recipe by Liz The Chef at https://lizthechef.com/golden-beet-summer-borscht-2/