Summer Borscht With Tzatziki

Ingredients

• 2 lbs beets (5
• without tops and scrubbed)
• 2 cups homemade chicken broth or 2 cups store-bought low sodium chicken broth
• 1 cup sour cream
• 1 cup plain yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon coarse salt
• 1 English cucumber
• peeled and cut into 1/4 inch dice
• 2 tablespoons finely chopped fresh dill
• plus
• 8 small dill sprigs (to garnish)
• fresh ground pepper
• 1 English cucumber
• peeled and grated 3/4 cup
• 1 teaspoon coarse salt
• 1 cup plain yogurt
• 12 small garlic clove
• minced
• 1 teaspoon fresh lemon juice
• 2 tablespoons finely chopped fresh dill

Instructions

1. Place beets in a medium saucepan, and cover with water by 2 inches.
2. Bring to a boil, reduce heat, and simmer until tender, 30-35 minutes.
3. Remove beets with a slotted spoon, reserving cooking liquid.
4. let beets cool, about 20 minutes.
5. Strain cooking liquid through a cheesecloth-lined sieve and refrigerate, covered until chilled, about 2 hours.
6. Peel beets, and cut into a quarter inch dice.
7. Whisk together stock, sour cream, yogurt, lemon juice, the salt and 1 1/2 cups cooled beet liquid in a large bowl.
8. Stir in beets, cucumber and dill.
9. Season with pepper.
10. Cover and refrigerate for 2 hours or up to 1 day.
11. TZATZIKI:.
12. Toss cucumber with salt in a colander and let drain for 20 minutes.
13. Press lightly to extract water, then add cucumber to a medium bowl.
14. Stir in yogurt, garlic, lemon juice, and dill.
15. Cover and refrigerate for 1 hour, or up to 1 day.
16. Stir soup then divide among 8 bowls.
17. Spoon 1 tablespoons Tzatziki onto each serving, and top with a sprig of dill.