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summer beet borscht (cold soup)

(1 rating)
Schrumms avatar
Recipe by
Mary Schrum
@Schrumms
Blowing Rock, NC

This is my take on Ina Garten's recipe. I love a cold soup in the summer and this is low fat. If you prefer you can use low fat for all sour cream but I think the mixture gives a better taste. I hope you all enjoy this as much as I do, very light and refreshing and, yes, the soup is purply-pink!

(1 rating)
yield 8
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For summer beet borscht (cold soup)

  • 2 lb
    fresh beets (without tops)
  • olive oil
  • 2 c
    low sodium fat free chicken stock
  • 1 c
    sauvignon blanc wine
  • 8 oz
    low fat sour cream
  • 8 oz
    sour cream, regular plus extra for serving
  • 4 oz
    fat free plain yogurt
  • 1/4 c
    sugar or blue agave natural sweetner
  • 2 Tbsp
    fresh squeezed lemon juice
  • 2 tsp
    white wine vinegar
  • 1 Tbsp
    kosher salt
  • 1 1/4 tsp
    freshly ground black pepper
  • 1
    hot house cucumber, unpeeled, seeded and medium chopped
  • 1 bunch
    scallion, chopped white and green parts
  • 2 Tbsp
    fresh dill, chopped, plus extra for serving

How To Make summer beet borscht (cold soup)

  • 1
    Preheat oven to 375. Line sheet pan with aluminum foil. Leave skin on beets lightly coat with olive oil. Roast for 30 minutes or longer until tender. After roasting, pull foil around beets to enclose, sit out to cool completely.
  • 2
    In large bowl whisk sour creams, yogurt, sugar, lemon juice, vinegar, salt and pepper. Peel cooled beets by rubbing the skins off or using paring knife(hint, use gloves for rubbing skins off to prevent staining of your hands.) Dice beets to 1/2 to 1 inch cubes. Add beets, cucumber, scallion and dill to soup mixture.
  • 3
    Cover with plastic wrap and chill at least 4 hours, overnight is better. Season with salt again if needed and serve cold with a dollop of sour cream and dill sprig.
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