I was well into adulthood before I discovered golden beets and began my romance with these beauties. I was lucky enough to have visited the famous Santa Monica Farmers Market last week and found my beets there. My summer borscht was inspired by Ina Garten’s recipe, which uses ordinary red beets. I increased the amount of Greek yogurt in proportion to sour cream, added Spanish saffron for spice and chose vegetable stock over chicken.
I usually make a batch of this soup in the morning, so it has time to sit in the fridge all day, allowing the flavors to come together. It is even better the second day, if you have any leftovers. This is a great starter for a summer dinner party.
Golden Beet Summer Borscht
Author: Liz the Chef
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
- 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.
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Golden beets are my favorite – this is perfect for the heat today.
Hi Lynda, it is pretty cool down here in San Diego – ready for some summer temps.
Gorgeous soup! My husband wouldn’t eat it, because he doesn’t like cold soup š That just means more for me š
Shall we start a club? Actually, Larry like this, as long as I serve bread with it š
Hi Liz! Great photo and beautiful borscht! I grew up eating traditional red borscht but I have never made it myself. I will have to make this for my mom – she would probably love it.
How fun that you went to the Santa Monica Farmer’s Market!
A perfect recipe for the golden beets and summer squash in our Suzie’s Farm CSA box! I’ll just want to veganize the sour cream and yogurt and we have a winner for this dairy-sensitive home. Thank you Liz!
Veganize – sounds terrific. What products do you use? Soy yogurt?
This looks gorgeous! I love that you used golden beets instead of red AND saffron??!! Beautiful!
Yes, just saffron from Trader Joe’s but I love the spice and color.
I love beet soup, but have never made one with golden beets. You’ve definitely inspired me to make this. Thanks!! And lovely, lovely photo!
Thanks, Susan – you will love the golden beets, I hope – no pink fingers.
A deep red soup is a little scary to me, no matter how good it’s supposed to be. So – I think I prefer the golden beets over the red beets for this soup. Yours is beautiful.
So when’s your second dinner party of the season? š
Kim
I did two back-to-back over the weekend – a bit too much…
Another gorgeous photo Liz! I love this recipe and can’t wait to try it out. This is a perfect Florida soup. I went to a local farm last week and they picked the beets right up out of the ground for me…they were red ones though. Just beautiful.
If you use red beets, wear surgical gloves for the prep to protect against pink fingers…
How beautiful. Best picture yet. It makes me want to eat it all up right now.
This recipe reminds me of you and your love of fresh flavors, especially seasonal.
Such a pretty color with the golden beets – and what a fun farmers market to visit! Love that one, too. Your photography is gorgeous!
Thanks, Lisa – looking forward to seeing you next week.
Don’t hate me, but I’ve always struggled with beets. This soup *might* just convert me…
What a gorgeous color! I do hope my local farmers grow some golden beets this year so I can take a crack at this treat.
I hope so too – there is something special about the golden beets.
Liz,
We Greeks love beets, and I’m always looking for new recipes and your’s looks amazing!
Your photo is making me drool!
Mary, thanks – photography is a challenge for me – happy my shot is drool-worthy š
gorgeous shit Liz! Another winning recipe, I’m bookmarking for later!
This looks so nice an refreshing in this humidity! We love beets – I always grab a bunch and the farmer’s market.
Hi Liz, lovely soup, the golden beets are so pretty. I bet this is delicious!
We both have soup on the mind (and tummy) these days. I love this soup. I like all beets, but the golden ones have such a beautiful subtle earthiness – perfect with the saffron!!
And no pink fingers, Susan š
Liz, bravo! What a great idea! Love this. Iām sure this is incredibly delicious!
Thanks – I’ll be making this as the weather warms up.