Chilled Borscht with Dill Yogurt

Ingredients

• 4 medium beets, peeled and diced (500g) 4 medium beets, peeled and diced (500g)
• 2 cucumbers, peeled, seeded, and diced (300g) 2 cucumbers, peeled, seeded, and diced (300g)
• 1 small red onion, finely chopped (100g) 1 small red onion, finely chopped (100g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 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

1. 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.
2. 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.
3. 3.
   Once the cooked beets have cooled, transfer them to a blender or food processor and puree until smooth.
4. 4.
   In a large bowl, combine the beet puree, diced cucumbers, chopped red onion, and minced garlic. Stir well to combine.
5. 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.
6. 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.