Easy Breezy Summer Borscht | Chilled Beet Soup Inspired by the Barefoot Contessa

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: chicken broth

Herbs enhance flavor while keeping it light.

Peel and cut beets into chunks.

Place beets in a pot with bay leaves and salt, cover with water, and bring to a boil.

Simmer beets until tender, about 20-25 minutes, then cool.

Remove beets from the liquid, keeping the cooking liquid.

In a blender, add some of the cooking liquid, most of the cooked beets, garlic, lemon juice, and yogurt.

Blend until smooth, adjusting consistency with more cooking liquid if needed.

Add fresh dill and remaining diced beets for texture.

Prepare pickled red onions by boiling equal parts water and red wine vinegar with sugar, then pour over sliced red onions in a jar.

Add pickled red onions to the borscht and mix well.

Chill the borscht in the refrigerator for about an hour before serving.

Serve cold, garnished with dill, diced beets, and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens