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Recipe
Chilled Borscht with Dill Yogurt
Refreshing Beet Soup with a Creamy Twist
4.5 out of 5
This recipe presents a delightful twist on the traditional Russian cold soup, Borscht. The vibrant and refreshing flavors of beets, cucumbers, and dill are combined with a creamy dill yogurt, creating a perfect balance of tanginess and creaminess.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
2 hours 40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Low calorie, Low fat, High fiber
Allergens
Dairy
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Nut-free
Ingredients
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4 medium beets, peeled and diced (500g) 4 medium beets, peeled and diced (500g)
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2 cucumbers, peeled, seeded, and diced (300g) 2 cucumbers, peeled, seeded, and diced (300g)
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1 small red onion, finely chopped (100g) 1 small red onion, finely chopped (100g)
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2 cloves of garlic, minced 2 cloves of garlic, minced
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
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2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
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2 tablespoons lemon juice 2 tablespoons lemon juice
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 150 kcal / 628 KJ
- Fat (total, saturated): 3g, 1g
- Carbohydrates (total, sugars): 25g, 15g
- Protein: 7g
- Fiber: 6g
- Salt: 1g
Preparation
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1.In a large pot, bring the vegetable broth to a boil. Add the diced beets and cook until tender, about 15-20 minutes. Remove from heat and let it cool.
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2.In a separate bowl, combine the plain yogurt, chopped dill, and lemon juice. Mix well and season with salt and pepper to taste. Refrigerate until ready to serve.
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3.Once the cooked beets have cooled, transfer them to a blender or food processor and puree until smooth.
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4.In a large bowl, combine the beet puree, diced cucumbers, chopped red onion, and minced garlic. Stir well to combine.
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5.Season the soup with salt and pepper to taste. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
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6.Serve the chilled soup in bowls, topped with a dollop of the dill yogurt mixture. Garnish with additional fresh dill, if desired.
Treat your ingredients with care...
- Beets — To prevent staining, wear gloves while peeling and handling beets.
- Cucumbers — Remove the seeds to avoid excess moisture in the soup.
Tips & Tricks
- For a creamier texture, blend half of the diced cucumbers with the beet puree.
- Adjust the amount of lemon juice according to your taste preference.
- Serve the soup with a side of crusty bread for a more substantial meal.
- Garnish with a sprinkle of freshly ground black pepper for an extra kick.
- Make the soup a day in advance to allow the flavors to develop further.
Serving advice
Serve the Chilled Borscht with Dill Yogurt in chilled bowls to maintain its refreshing temperature. Accompany it with a slice of crusty bread or a side salad for a complete meal.
Presentation advice
To enhance the presentation, drizzle a swirl of yogurt on top of the soup and garnish with a sprig of fresh dill. The vibrant red color of the soup against the white yogurt creates an appealing visual contrast.
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