before you get too impressed by this blog, check out a previous one with a similar recipe that went horribly wrong!
Botched Borscht

New recipe...
6-7 small or 3-4 large red beets, peeled and cut in half if small, cut in quarters if large
2.5 cups water
2 cups chicken or veg stock
12oz (1.5 cups) low-fat (or fat-free) sour cream
4oz (1/2 cup) plain kefir or greek yogurt
2 tbsp sugar, honey, or agave nectar
2 tbsp lemon juice
2 tsp white wine vinegar
1-2 tsp salt, start with one tsp, taste, and then add more if needed
pepper, about 1/2 tsp or 25-30 turns of the grinder
2 cucumbers, small dice, try to get the long skinny seedless ones if possible
5-6 scallions/green onions, rough chop
1/2 tsp dry dill or 1 tsp chopped fresh dill
1 tbsp minced fresh parsley
(optional)

place beets and water in a large pot and bring to a boil.  turn down heat a bit to medium and simmer for about 30 minutes, until beets are fork tender.  SAVE LIQUID!!!  take beets out and allow to cool.
combine beet liquid, as well as everything else, in large bowl and mix gently but thoroughly.  chill until ready to serve.  


this is definitely different than my first attempt, as you can see!  but, it really is a different recipe all together.  i'd call my previous recipe a winter borscht and this one a summer borscht. 


i wanted to make it a tad heartier, so i added some cooked farro on top.


this recipe makes A LOT!  probably 6-8 big bowls.  you can serve it warm if you like, but i prefer it cool or at room temp.