Clear Summer Borscht
Clear Summer Borscht
Ingredients
- 2 pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons
- 7 cups water
- 2 teaspoons salt, or to taste
- 6 Tablespoons strained fresh lemon juice (from 2 to 3 lemons)
- 1 Tablespoon sugar
- 2 plump garlic cloves, cut in half lengthwise, green shoots removed
- 3/4 cup plain low-fat yogurt (optional)
- 1 small cucumber, peeled, seeded, and cut in small dice
- Chopped fresh dill or chives for garnish
Instructions
- Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes.
- Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes.
- Remove from the heat and add the garlic. Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning.
- Remove the garlic cloves.
- Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.
- This soup can be made a day ahead and will be good for 2 or 3 days.
- Serves 6