Summer Borscht with Tzatziki
The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days.
- 2 pounds medium beets (about 5) without tops, scrubbed
- 2 cups homemade or store-bought low-sodium chicken stock
- 1 cup sour cream
- 1 cup plain whole-milk yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon coarse salt
- 1 English cucumber, peeled and cut into 1/4-inch dice
- 2 tablespoons finely chopped fresh dill, plus 8 small sprigs for garnish
- Freshly ground pepper
Place beets in a medium saucepan, and cover with water by 2 inches. Bring to a boil, reduce heat, and simmer until tender, 30 to 35 minutes.
Remove beets with a slotted spoon, reserving cooking liquid. Let beets cool, about 20 minutes. Strain cooking liquid through a cheesecloth-lined sieve, and refrigerate, covered, until chilled, about 2 hours. Peel beets, and cut into 1/4-inch dice.
Whisk together stock, sour cream, yogurt, lemon juice, the salt, and 1 1/2 cups cooled beet liquid in a large bowl. Stir in beets, cucumber, and dill. Season with pepper. Cover, and refrigerate for 2 hours (or up to 1 day).
Stir soup, then divide among 8 bowls. Spoon 1 tablespoon tzatziki onto each serving, and top each with a dill sprig.