"Beet borscht is a traditional vegetarian (cold or hot soup) common in Russian, Ukrainian, and Jewish cooking. This is a delicious cold version which fits the bill for hot summer days. Fresh beets only to make this recipe! Adapted from Molly Katzen’s New Moosewood Cookbook"

Original is 5 servings

Metric US

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Step by Step Method

Step 1

Peel and trim the beets, then bring them to a boil with the stock/water and salt. Partially cover and simmer 20-30 minutes, until beets are tender. Transfer the beets to one bowl, allowing them to cool, and the cooking water to another.

Step 2

Grate the beets and add to the water. Stir in lemon juice, sugar/honey, spices, cucumber, and scallions.

Step 3

Cover and chill for at least 30 minutes.

Step 4

Stir in 1½ cups of sour cream or Greek yogurt, taste, and adjust seasoning. Dollup with remaining sour cream, then top with potato slices and egg. Serve.