Golden Beet Summer Borscht
Author: Liz the Chef
Recipe type: soup
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- Wash and top the beets. Boil until tender, about one hour.
- Drain the cooked beets, saving 2 cups of the cooking liquid.
- Cool beets, then remove skins. Strain the cooking liquid and cut the beets into large dice.
- In a large bowl, whisk together the cooking liquid, stock, yogurt, sour cream, saffron, lemon juice, honey, salt and pepper. Stir to mix well.
- Add the beets, scallions, cucumber and dill. Stir.
- Chill soup in fridge 6-8 hours.
- 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/
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