Summer Borscht

Show: Barefoot ContessaEpisode: Working Lunch

Rated: 4 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
40 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: 4 hr 0 min
Cook: 40 min
Total:: 4 hr 50 min

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Ingredients

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Directions

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.

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Comments & Reviews

recipe Summer Borscht
Paula West Chester, PA 09-17-2009
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A great soup if made with less sugar
Rated: 4 stars out of 5

I grew up with a less sweet version of summer borscht from my non-Jewish Russian grandmother (I have never tasted a Jewish... version that was not too sweet for my tastes). That being said, except for the yogurt and the type of acids used, the ingredients are similar and a nice reminder of a childhood dish. After making Ina's version, I adjusted the ingredients according to my childhood memories and had a wonderful soup at the end. Read more
recipe Summer Borscht
Brian Uniontown, OH 09-13-2009
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Rich, yet with a few adjustments -- Spectacular! :)
Rated: 5 stars out of 5

If you add about a half cup to 3/4 cup of water at the end, if reduces the richness a little, but it still is a very... delicious and tasty soup. Another way to cut the richness would be to substitute half and half for a portion of the yogurt/sour cream. However, without the substitutions, I stilled liked the soup (thought it was refreshing, not too sweet), and my mom loved it. A must try, thanks Ina!!!Read more
recipe Summer Borscht
Andrea New York, NY 08-04-2009
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disappointing
Rated: 2 stars out of 5

The sour cream makes this borscht too thick and too rich to easily digest as a light summer soup. I also thought it called... for too much sugar and even though I cut it down significantly, it still came out too sweet for my taste. It lacks the texture and savory flavor I was hoping for. Read more
recipe Summer Borscht
Molly Beverly Hills, CA 07-13-2009
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Ew.
Rated: 1 stars out of 5

I lugged all these ingredients up to the cabin I was staying at, no stores less than a 2 hour walk away, 4 girls staying... there with me, and my day for cooking rolls around and I am left making that 2 hour walk. This was just gross..usually I LOVE Ina's recipes, not to mention her show, but this tasted like vomit. All is tasted like was sour cream and plain yogurt mixed with vinegar. Sour and acidic and just an assult to the senses really. blech. Read more
recipe Summer Borscht
Phillis Canton, OH 06-25-2009
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refreshing
Rated: 5 stars out of 5

I was so happy to have tried this recipe. It was a great success. My daughter doesn't like cucumbers but requests me to... make this often. Everyone who I have ever had try this loved it and request the recipe. It is so refeshing. Since it is served cold, was relunctant to even try it but I was glad I did.Read more
recipe Summer Borscht
pam Austin, TX 06-24-2009
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Yummy!
Rated: 5 stars out of 5

It's hot in Texas and this is easy to make in the morning and so good in the evening. Whether it's got a "t" at the end or... whether real borsch(t) has cucumbers is immaterial - this is just a good cold soup.Read more