Recipe courtesy of Ina Garten
Episode: Working Lunch
Save Recipe Print
Total:
4 hr 50 min
Prep:
10 min
Inactive:
4 hr
Cook:
40 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 50 min
Prep:
10 min
Inactive:
4 hr
Cook:
40 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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Summer Peach

Recipe courtesy of Jonathan Pogash

Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce

Recipe courtesy of Ellie Krieger

Borscht

Recipe courtesy of Food Network Kitchen

Borscht

Recipe courtesy of Food Network Kitchen

Winter Borscht

Recipe courtesy of Claire Robinson

Beef Borscht

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.