Summer Borscht

Name: Summer Borscht
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 5 mediums fresh beets (about 2 pounds without tops); 2 teaspoons champagne vinegar; 473 milliliters chicken stock, preferably homemade; 473 milliliters diced english cucumbers, seeds removed; 2 Tbsps chopped fresh dill, plus extra for serving; 2 teaspoons fresh ground black pepper; 6 servings kosher salt; 2 Tbsps fresh lemon juice; 118 milliliters plain yogurt; 118 milliliters chopped scallion, white and green parts; 454 grams sour cream, plus extra for serving; 59 milliliters sugar

Summer Borscht might be just the soup you are searching for. Watching your figure? This gluten free and vegetarian recipe has 260 calories, 6g of protein, and 17g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 50 minutes. A mixture of cream, lemon juice, chicken stock, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a rather inexpensive recipe for fans of Eastern European food.