Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Summer Borscht with Tzatziki 3.9 (10) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Servings: 8 The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days. Ingredients 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 ¼-inch dice 2 tablespoons finely chopped fresh dill, plus 8 small sprigs for garnish Freshly ground pepper Tzatziki Sauce Directions 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. Cook's Notes Because the size of beets varies greatly, watch the cooking time carefully. Start checking them after 40 minutes, but know that the beets could take more than an hour to become tender. No matter what size beet is used, they don't vary much in quality. Print