Recipe courtesy of Ina Garten
Episode: Working Lunch
Total:
4 hr 50 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 50 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

IDEAS YOU'LL LOVE

Winter Borscht

Recipe courtesy of Claire Robinson

Summer Succotash

Recipe courtesy of Virginia Willis

Summer Sorbet

Recipe courtesy of Alton Brown

Summer Corn Salad

Recipe courtesy of Food Network Kitchen

Indian Summer Turkey Chili

Recipe courtesy of Rachael Ray

Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce

Recipe courtesy of Ellie Krieger

Sticky Honey-Soy Chicken Wings

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking