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Summer Borscht

Summer Borscht

A light and tasty neon pink summer soup!
0 from 0 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Cuisine Jewish
Servings 6


  • 2 cups fresh beets I used 5. You can used canned too, but I will judge you
  • 2 cups vegetable stock
  • 3 cups Greek yogurt
  • 3 tablespoons sugar
  • 1/4 cup red wine vinegar
  • Juice of 1 lemon
  • 1 small cucumber
  • 1/3 cup green onions
  • 2 tablespoons dill
  • Salt and pepper to taste


  • Fill a large sauce pan with water and bring to a boil.
  • Remove the tops of your beets, and boil for 40 minutes.
  • Chop green onions and cucumbers.
  • In a large bowl, mix stock, yogurt, vinegar, sugar, lemon, salt and pepper.
  • Then add in cucumbers, green onions and dill.
  • When the beets are cool, reserve the liquid and peel and chop them into small pieces.
  • Add 2 cups of the beet juice to the stock mixture.
  • Lastly, add the chopped beets to the soup.
  • Chill to serve cold. Garnish with Greek yogurt and dill.
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