Summer Borscht
Prep time
Cook time
Total time
A light and tasty neon pink summer soup!
Recipe type: Soup
Cuisine: Jewish
Serves: 6
  • 2 cups fresh beets (I used 5. You can used canned too, but I will judge you)
  • 2 cups chicken stock or vegetable stock
  • 3 cups Greek yogurt
  • 3 tablespoons sugar
  • ¼ cup red wine vinegar
  • Juice of 1 lemon
  • 1 small cucumber
  • ⅓ cup green onions
  • 2 tablespoons dill
  • Salt and pepper to taste
  1. Fill a large sauce pan with water and bring to a boil.
  2. Remove the tops of your beets, and boil for 40 minutes.
  3. Chop green onions and cucumbers.
  4. In a large bowl, mix chicken stock, yogurt, vinegar, sugar, lemon, salt and pepper.
  5. Then add in cucumbers, green onions and dill.
  6. When the beets are cool, reserve the liquid and peel and chop them into small pieces.
  7. Add 2 cups of the beet juice to the stock mixture.
  8. Lastly, add the chopped beets to the soup.
  9. Chill to serve cold. Garnish with Greek yogurt and dill.
Recipe by What Jew Wanna Eat at