Try this lighter-than-you-think summer borscht when you’re looking for a nutritious and simple cool-me-down.
- 3 medium beets
- 1 Tbsp EVOO
- 2 cucumbers, coarsely grated
- 1 cup scallions, finely chopped
- 3 hard boiled eggs
- 1/3 cup sour cream
- 1 qt buttermilk
- 1 cup vegetable broth
- 8 sprigs of dill, finely chopped
- Salt and pepper to taste
Preheat oven to 425 degrees.
Peel beets and place whole in roasting dish. Drizzle with EVOO. Roast for 20-25 minutes or until tender with a fork. Once cool, coarsely grate into a soup pot. Add cucumbers and scallions. Finely chop two of the eggs and add to the pot, along with sour cream, buttermilk and broth. Mix well and chill. Add salt and pepper to taste.
Slice the remaining egg into thin slices. Pour into bowls and garnish with egg and dill.