My Tante Mayushka used to make this soup every summer, and it was exactly what was needed after the long subway ride out to Brighton Beach, Brooklyn. Borscht and a thick slice of crusty dark pumpernickel bread are the perfect lunch on a hot summer afternoon.
3 large Beets – peel and chop into 1 inch cubes
1 heaping Tablespoon Sugar
2 cups Veggie Stock (or chicken if preferred)
Juice from 1/2 a Lemon, about a 1/4 cup
1 tablespoon any light vinegar (suggest white wine)
1 large cucumber – peel, seed and rough chop
1-3 scallions – rough chop white and green parts
Plain Yogurt or Sour Cream
Fresh Chopped Dill
Place beets in a pot and cover completely with water.
Add sugar and bring to a boil. Simmer for 40 mins, or until tender.
Lift the beets out of the liquid and allow to cool in a bowl.
Combine 1 cup of the beet liquid with broth, lemon juice and vinegar.
In a food processor puree the cucumber, scallions and cooled beets.
Combine liquids with veggies in a large bowl, salt and pepper to taste.
Taste again and add more of any ingredient to acheive desired taste.
Add cold water (or broth, or beet liquid) to acheive desired consistency.
Cover and refrigerate for several hours.
Serve with a dollop of yogurt and sprinkling of fresh dill