Summer Borscht Recipe
Are you looking for an awesome summer borscht recipe? This summer borscht makes a good appetizer for most meals. Trust me, you must try this summer borscht recipe.
Ingredients
2 large bunches beets, peeled and thinly sliced
6 cups water or chicken stock
1/3 cup sugar
2 tablespoons fresh lemon juice
3 cups buttermilk or yogurt, more if yogurt is desired for garnish
Salt and pepper
1-2 tablespoons chopped fresh dill
1 salad cucumber, peeled and thinly sliced
Directions
1. Place the beets, the water or stock, and the sugar in a large stockpot and bring to a boil. Reduce heat to low and cook, partially covered, for about 35 minutes, or until the beets are tender. Allow to cool to room temperature.
2. Place half the beets in a blender or food processor fitted with a steel blade and process, gradually adding half the broth, lemon juice, and yogurt or buttermilk until smooth. Repeat this step with the remaining beets and broth until all are processed.
3 Combine all the ingredients in a large bowl. Refrigerate for at least 2 hours.
4. Add salt and pepper to taste and garnish with dill, cucumber, and additional yogurt, if desired.
2. Place half the beets in a blender or food processor fitted with a steel blade and process, gradually adding half the broth, lemon juice, and yogurt or buttermilk until smooth. Repeat this step with the remaining beets and broth until all are processed.
3 Combine all the ingredients in a large bowl. Refrigerate for at least 2 hours.
4. Add salt and pepper to taste and garnish with dill, cucumber, and additional yogurt, if desired.
