Servings: 6

Ingredients:

  • Beets (5)
  • Salt
  • Yukon Gold potato (1)
  • Chicken broth (14.5 oz)
  • Sour cream (16 oz)
  • Plain yogurt (1/2 cup)
  • Sugar (1/4 cup)
  • Lemon juice (2 tbsp)
  • Champagne vinegar or red wine vinegar (2 tsp)
  • Black pepper (1/2 tbsp)
  • English cucumbers (2 cups chopped, ~2)
  • Scallions (1/2 cup chopped, ~1/2 bunch)
  • Fresh dill (2 tbsp chopped)

Directions:

  1. Remove tops from beets.
  2. Bring a pot of salted water to a boil, then boil beets until tender (~45 minutes). While beets cook: 2a) Peel and dice potato. 2b) Bring a small pot of salted water to a boil, then boil potato until tender (~5 minutes). 2c) Drain potato, cool under cold water, and pat dry, then set aside.
  3. Remove beets from pot and set aside. Strain and reserve 1-1/2 cups of cooking liquid.
  4. Wait for beets and beet liquid to cool.
  5. In a large bowl, whisk together reserved cooking liquid, chicken broth, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tbsp salt, and pepper.
  6. Remove seeds from cucumbers and peel beets.
  7. Dice cucumbers and beets, chop scallions and dill, and stir in all and potatoes.
  8. Cover and chill. Serve cold.

Notes:

  • Best served with a dollop of sour cream and a sprig of fresh dill.